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Taiwan
U.S. Pork Pleasing To Consumers At Taipei Culinary Exhibition
Tasty and juicy U.S. pork samples pleased consumers and importers alike at the Taipei Culinary Exhibition Aug. 11-14. Consumers found U.S. pork to be delicious, while importers were pleased U.S. pork was so popular at the show. They hoped this popularity would lead to increased U.S. pork sales in Taiwan.
The exhibition gave consumers a chance to try new dishes and see the latest food trends. Approximately 150,000 consumers visited the four-day exhibition. USMEF had three booths in the exhibition – one featuring U.S. beef and two featuring U.S. pork, where complimentary samples were offered.
“We did not expect we would attract so many consumers to our booth,” USMEF Taiwan Director Davis Wu said. “The U.S. pork we ordered for the four-day show was gone on the second day. We had to work overtime with importers to get the U.S. pork we needed for the remaining two days of the show.”
USMEF invited four future chefs attending Kaohsiung Hospitality College to prepare the U.S. pork. Their cooking attracted thousands of consumers to the USMEF booth to try U.S. pork, resulting in a long line that was worth waiting in. USMEF served approximately 2 metric tons of U.S. pork during the show.
“Responses from consumers were so positive,” Wu said. “Many consumers said they did not realize U.S. pork was so delicious and several asked where they could purchase U.S. pork. This show was a big step forward for us to market premium U.S. pork to consumers."
Taiwan
U.S. Pork Pleasing To Consumers At Taipei Culinary Exhibition
Tasty and juicy U.S. pork samples pleased consumers and importers alike at the Taipei Culinary Exhibition Aug. 11-14. Consumers found U.S. pork to be delicious, while importers were pleased U.S. pork was so popular at the show. They hoped this popularity would lead to increased U.S. pork sales in Taiwan.
The exhibition gave consumers a chance to try new dishes and see the latest food trends. Approximately 150,000 consumers visited the four-day exhibition. USMEF had three booths in the exhibition – one featuring U.S. beef and two featuring U.S. pork, where complimentary samples were offered.
“We did not expect we would attract so many consumers to our booth,” USMEF Taiwan Director Davis Wu said. “The U.S. pork we ordered for the four-day show was gone on the second day. We had to work overtime with importers to get the U.S. pork we needed for the remaining two days of the show.”
USMEF invited four future chefs attending Kaohsiung Hospitality College to prepare the U.S. pork. Their cooking attracted thousands of consumers to the USMEF booth to try U.S. pork, resulting in a long line that was worth waiting in. USMEF served approximately 2 metric tons of U.S. pork during the show.
“Responses from consumers were so positive,” Wu said. “Many consumers said they did not realize U.S. pork was so delicious and several asked where they could purchase U.S. pork. This show was a big step forward for us to market premium U.S. pork to consumers."