Taiwan | USMEF Compares U.S. Pork To Taiwanese | For the first time, USMEF-T...

Taiwan

USMEF Compares U.S. Pork To Taiwanese

For the first time, USMEF-Taiwan conducted a U.S. pork versus Taiwanese Pork taste test last month. Cooking instructors and chefs split 50-50 as to which smelled better, but when it came to taste, the U.S. pork was pronounced, “tender and juicy.”

The participants were asked how they would prepare a U.S. pork chop, and most of  them suggested to grill and deep-fry pork chop in western style or fry it Chinese style for the Taiwanese market.

Since those taking part were chosen for their profession and their influence in buying decisions, USMEF-Taiwan asked them what kind of promotional activities would be most effective in reaching consumers.  They were convinced that advertising in conjunction with sample tasting and cooking demonstrations would work best to convert consumers to chilled or frozen U.S. pork items in preference to warm Taiwanese products from wet markets.

USMEF is spreading the message that U.S. pork is healthy and hygienic at Taiwanese supermarkets and the hypermarkets that sprang up in Taiwan in the last decade.