Trade and Consumer Events in New Zealand Draw Interest in U.S. Pork

Though more than 60% of pork consumed in New Zealand is imported, awareness of U.S. pork is limited among the trade and consumers. U.S. pork exports to New Zealand have averaged $46 million the past two years, with most product utilized in further processed items such as bacon and ham.

Access limitations affect awareness and interest in U.S. pork in the Oceania region. Both Australia and New Zealand maintain strict time and temperature processing requirements for fully cooked pork products, and Australia allows no sales of fresh U.S. pork. New Zealand restricts fresh pork imports (pork imports not bound for further processing) to packaging under three kilograms, and demand for small-packed pork products is growing. USMEF is working with prospective buyers to develop interest in specific U.S. pork cuts.

USMEF conducted a masterclass on U.S. pork quality for importers, traders, purchasing managers, chefs and food writers in Auckland. A display and tastings of several U.S. pork cuts were featured, including pork cutlets, premium ribs, pork cushion meat, St. Louis ribs and boneless pork loin. These cuts were then featured at a consumer sampling event at a popular barbecue restaurant.  

“The dual-format event attracted approximately 300 attendees,” says USMEF ASEAN Director Sabrina Yin. “Trade participants expressed a strong interest in product trials and potential menu expansion opportunities, particularly for ribs, pork cushion and belly. Among consumers, most were unaware that U.S. pork was available in New Zealand prior to attending, but were very impressed with its quality and taste.”

The masterclass and sampling event were made possible by USDA and the National Pork Board.