Taiwan | New USMEF Taiwan Web Site Highlights U.S. Pork | A new Web site init...

Taiwan

New USMEF Taiwan Web Site Highlights U.S. Pork

A new Web site initiated by USMEF is giving Taiwan residents a chance to learn more about U.S. pork and its uses.  The “Pork On-line Recipe” Web site was started in mid-May to give both Taiwan consumers and marketers a chance to obtain a variety of U.S. pork recipes that feature French, American and Mediterranean cuisines.

“The Web site not only provides cooking methods for U.S. pork, but also helps users to know the characteristic of the product,” according to Davis Wu, USMEF Taiwan director.  “Through this site we hope to enhance demand for U.S. pork, which is highly valued in Taiwan.”

U.S. pork and pork variety meat to Taiwan is valued at nearly $20 million through the first five months of this year, a 48 percent increase over the same period last year. Volume also increased 49 percent to 13,164 metric tons.

In addition to recipes, the USMEF Web site highlights restaurants that establish U.S. pork as a hot food trend.  Starting May 24 the site began a weekly series introducing restaurants that feature both U.S. pork and beef. The recommendations on the site guide consumers to outstanding places to enjoy U.S. meat, Wu says.

Visit the USMEF Taiwan Web site online.

Taiwan

New USMEF Taiwan Web Site Highlights U.S. Pork

A new Web site initiated by USMEF is giving Taiwan residents a chance to learn more about U.S. pork and its uses.  The “Pork On-line Recipe” Web site was started in mid-May to give both Taiwan consumers and marketers a chance to obtain a variety of U.S. pork recipes that feature French, American and Mediterranean cuisines.

“The Web site not only provides cooking methods for U.S. pork, but also helps users to know the characteristic of the product,” according to Davis Wu, USMEF Taiwan director.  “Through this site we hope to enhance demand for U.S. pork, which is highly valued in Taiwan.”

U.S. pork and pork variety meat to Taiwan is valued at nearly $20 million through the first five months of this year, a 48 percent increase over the same period last year. Volume also increased 49 percent to 13,164 metric tons.

In addition to recipes, the USMEF Web site highlights restaurants that establish U.S. pork as a hot food trend.  Starting May 24 the site began a weekly series introducing restaurants that feature both U.S. pork and beef. The recommendations on the site guide consumers to outstanding places to enjoy U.S. meat, Wu says.

Visit the USMEF Taiwan Web site online.