USMEF Officers Welcome Importers, Distributors to Japan Pork Seminar
USMEF Officers Welcome Importers, Distributors to Japan Pork Seminar
Near the conclusion of their recent trip to China, South Korea and Japan, USMEF officers Jon Caspers, Jim Peterson and Keith Miller helped promote U.S. pork to about 400 importers, distributors and other food industry guests at the USMEF American Pork Trade Seminar and Tasting Session. The event was held Friday, Sept. 11, at the Grand Prince Hotel Akasaka in Tokyo.
Utilizing support from the Pork Checkoff, the objectives of the seminar were to provide an overview of U.S. pork production practices, present an economic outlook for the global pork market and the U.S. pork industry, and provide information on pork merchandising and promotional activities.
USMEF Chairman Jon Caspers conducted a presentation on U.S. hog production
Caspers, a hog producer from Swaledale, Iowa, who serves as USMEF chairman, offered a presentation on U.S. hog production, focusing specifically on industry advances in pork safety. USMEF-Japan Senior Marketing Manager Takemichi Yamashoji followed with a pork industry update and outlook, while Marketing Manager Satoshi Kato outlined upcoming promotional activities and merchandising strategies.
Seminar attendees examine promotional cuts of U.S. pork
Peterson, a rancher from Buffalo, Mont., and USMEF chairman-elect, offered welcoming remarks for the evening reception and thanked the USMEF packer-members who provided pork samples and promotional cuts for the tasting session. Products sampled included baby back ribs, “Nabe” hotpot menu items, bone-in loins, pork steaks, skin-on pork belly, spare ribs, tenderloin sauté, sausage and pre-cooked bacon. Peterson also introduced Chef Sato of the Grand Prince Hotel Akasaka, who offered a brief presentation on menu items at the hotel that feature U.S. pork.
“It was amazing to me to have 400 people turn out for this seminar - these people really want our products,” said Miller, a farmer-stockman from Great Bend, Kan., who serves as USMEF vice chairman. “This event was a great opportunity to show them how we produce safe, high-quality pork to ship overseas, and then we gave them a chance to see and taste some of these items as well. I had a lot of buyers coming up to me and telling me how much they enjoy our products.”
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The U.S. Meat Export Federation (www.USMEF.org) is the trade association responsible for developing international markets for the U.S. red meat industry and is funded by USDA, exporting companies, and the beef, pork, corn and soybean checkoff programs.
For more information, contact Jim Herlihy at jherlihy@usmef.org.
USMEF complies with all equal opportunity, non-discrimination and affirmative action measures applicable to it by contract, government rule or regulation or as otherwise provided by law.
USMEF Officers Welcome Importers, Distributors to Japan Pork Seminar
Near the conclusion of their recent trip to China, South Korea and Japan, USMEF officers Jon Caspers, Jim Peterson and Keith Miller helped promote U.S. pork to about 400 importers, distributors and other food industry guests at the USMEF American Pork Trade Seminar and Tasting Session. The event was held Friday, Sept. 11, at the Grand Prince Hotel Akasaka in Tokyo.
Utilizing support from the Pork Checkoff, the objectives of the seminar were to provide an overview of U.S. pork production practices, present an economic outlook for the global pork market and the U.S. pork industry, and provide information on pork merchandising and promotional activities.
USMEF Chairman Jon Caspers conducted a presentation on U.S. hog production
Caspers, a hog producer from Swaledale, Iowa, who serves as USMEF chairman, offered a presentation on U.S. hog production, focusing specifically on industry advances in pork safety. USMEF-Japan Senior Marketing Manager Takemichi Yamashoji followed with a pork industry update and outlook, while Marketing Manager Satoshi Kato outlined upcoming promotional activities and merchandising strategies.
Seminar attendees examine promotional cuts of U.S. pork
Peterson, a rancher from Buffalo, Mont., and USMEF chairman-elect, offered welcoming remarks for the evening reception and thanked the USMEF packer-members who provided pork samples and promotional cuts for the tasting session. Products sampled included baby back ribs, “Nabe” hotpot menu items, bone-in loins, pork steaks, skin-on pork belly, spare ribs, tenderloin sauté, sausage and pre-cooked bacon. Peterson also introduced Chef Sato of the Grand Prince Hotel Akasaka, who offered a brief presentation on menu items at the hotel that feature U.S. pork.
“It was amazing to me to have 400 people turn out for this seminar - these people really want our products,” said Miller, a farmer-stockman from Great Bend, Kan., who serves as USMEF vice chairman. “This event was a great opportunity to show them how we produce safe, high-quality pork to ship overseas, and then we gave them a chance to see and taste some of these items as well. I had a lot of buyers coming up to me and telling me how much they enjoy our products.”
# # #
The U.S. Meat Export Federation (www.USMEF.org) is the trade association responsible for developing international markets for the U.S. red meat industry and is funded by USDA, exporting companies, and the beef, pork, corn and soybean checkoff programs.
For more information, contact Jim Herlihy at jherlihy@usmef.org.
USMEF complies with all equal opportunity, non-discrimination and affirmative action measures applicable to it by contract, government rule or regulation or as otherwise provided by law.