Vicatur 2015 Promotes U.S. Beef, Pork in Guatemala
Chef Jake Denburg, left, and USMEF representative Devorah Ponciano provided tips on how to prepare U.S. beef and pork during Vicatur 2015 in Guatemala
U.S. beef and pork were recently highlighted at Vicatur 2015, a showcase for U.S. products and services hosted by the U.S. Embassy in Guatemala. Funding support for USMEF’s participation in the event was provided by the Beef Checkoff Program and the Pork Checkoff.
Vicatur 2015 was held at the Azaria City Hall in Cayalá, located just outside of Guatemala City. U.S. Ambassador to Guatemala Todd Robinson and Agriculture and Trade Attaché Charisse Phillips participated in the event, which featured booths organized by Guatemalan importers and sampling stations that provided attendees with tastes of U.S. beef and pork, along with a selection of U.S. wines.
USMEF also set up a demonstration kitchen, where Chef Jake Denburg provided explanations and tips on how to prepare U.S. beef and pork. Meanwhile, at the entrance of Azaria City Hall, other chefs prepared U.S. beef and pork in charcoal barbeque grills. U.S. beef cuts prepared for the tasting were coulotte (sirloin cap) and outside skirt. U.S. pork was represented at the grills by servings of baby back ribs. Suministros y Alimentos Foodservice Company, which imports a wide variety of U.S. beef and pork cuts in Guatemala, provided the cuts for the tastings.
“The objectives of this activity were to share some knowledge about the U.S. Meat Export Federation, our mission in Central America, U.S. beef and pork attributes, and other valuable information to let importers and their customers know that we are present in the Central American market,” said USMEF Central America representative Devorah Ponciano. “ Guests were very impressed with the U.S. beef and pork cuts served at the event, citing their excellent flavor and tenderness.”
U.S. Embassy Agriculture and Trade Attaché Charisse Phillips addresses attendees at Vicatur 2015
Gerardo Rodriguez, USMEF director of trade development in Central America and the Dominican Republic, noted that teaming with the U.S. Embassy on such an event is an impactful and efficient way to promote U.S. beef and pork.
“USMEF participates in many different sectors in Central America, and in events like this one importers are able to learn about U.S. red meat and see different projects we do together with the U.S. Embassy,” said Rodriguez. “It sends a message to our customers and potential customers that we are all working together and that we really believe in our products.”
Rodriguez added that, as consumers in the region get more knowledgeable about the safety and quality of U.S. pork, new opportunities will emerge in Guatemala’s retail and foodservice sectors.
U.S. red meat exports to Guatemala – Central America’s most populous country – recorded their best year ever in 2014, with both pork ($41.1 million) and beef ($25 million) setting new value records. The Guatemalan market has continued to perform well in 2015.