U.S. Pork Seminars in Colombia Address Key Technical Issues for Importers

Chefs explain U.S. pork cuts and prepare samples for tasting by importers and distributors at a USMEF seminar in Colombia

USMEF designed recent seminars in Colombia to demonstrate the quality and safety of U.S. pork to importers and distributors and assist with technical issues in the importation and clearance of U.S. products into Colombia. Funding for the seminars, held in Bogota and Medellin, was provided by the National Pork Board.

Videos at each seminar highlighted U.S. pork production practices – including animal nutrition, animal health, transportation, slaughter processes and the Pork Quality Assurance Plus (PQA+) program.

USMEF Technical Services Manager Cheyenne McEndaffer reviewed and discussed key technical issues that concern Colombia’s importers. These issues included basic import regulations, documentation and labeling and the importance of proper freezing and thawing practices.

Attendees also received an overview from Greg Hanes, USMEF assistant vice president for international marketing, on global pork trade, production trends and factors influencing pork pricing.

“The overall goal of the seminar was to give the companies information about U.S. pork’s nutritional attributes and an explanation of pricing and value,” said Jessica Julca, USMEF representative in South America. “We showed them that it is now much more economical to purchase pork from the U.S. than from the competition.”

USMEF staff review key technical issues for importing U.S. pork for Colombian importers

Julca noted that although total pork imports decreased 12 percent in Colombia in 2015, the U.S. is still by far the leading supplier with 75 percent market share. U.S. pork exports to Colombia from January through October were 35,410 metric tons.

“Branded, value-added products such as ham, bacon, barbecue ribs and pulled pork are also growing,” said Julca. “Colombia is the main market for pork in the region, and our primary goal is to strengthen our relationships with our importers in all sectors – further processing, retailers and distributors.”

Receptions after the seminars featured a selection of U.S. pork cuts, as well as merchandising and cooking ideas. Chefs also prepared a pork rib crown roast sampled by all attendees.