Enhanced U.S. pork is in big demand in the Caribbean, thanks in part to nearl...

Enhanced U.S. pork is in big demand in the Caribbean, thanks in part to nearly two dozen culinary seminars hosted by U.S. Meat Export Federation (USMEF) in the region.

Enhanced pork, also called “deep-marinated” or “self-basted” pork, is fresh U.S. pork that has been processed with a formula of water, salt, phosphate and other flavorings. As a unique product of the U.S. pork industry, enhanced pork‘s added moisture allows it to remain tender and flavorful even after prolonged heat exposure. This quality makes it well-suited for the foodservice market, especially in serving situations requiring excessive time or the use of heat lamps, such as carving stations and buffet lines.

Caribbean chefs only became convinced of enhanced pork’s superior palatability after several blind taste-tests at USMEF pork seminars funded with pork checkoff dollars and USDA Market Access Program funds.

“USMEF provided blind taste-tests for more than 250 influential chefs using enhanced pork loin versus regular pork loin,” said USMEF Caribbean Consultant Liz Wunderlich. “These chefs were amazed when 90 percent of them chose enhanced pork loin over regular, especially when it was cooked longer than usual to simulate a foodservice setting.” 

“To these Caribbean chefs, their primary concern is flavor,” continued Wunderlich.  “Two very popular cuts were enhanced pork loin and enhanced St. Louis-style spare ribs. After tasting the difference for themselves, the chefs were won over by enhanced pork.”

Wunderlich added that chefs at two prominent hotels in Trinidad are now regularly including enhanced pork ribs on their menus; one chef even won a 2002 competition with enhanced pork products.

Two large U.S. pork wholesalers reported greater enhanced pork sales immediately after the USMEF seminars. One wholesaler increased its sales in Bermuda by 500 percent over last year, and another reported its recent orders from the Grand Caymans were switched to 100 percent enhanced pork products, according to Wunderlich. 

The U.S. Department of Agriculture (USDA) reports that overall U.S. pork (including variety meat) exports to the Caribbean during the first 10 months of this year were down 9 percent from the same period in 2001. U.S. pork export volume was 5,717 metric tons (mt) for January to October 2002 versus 6,297 mt for January to October of 2001. This decline is partially attributable to the current downturn in Caribbean tourism, in addition to increased duties (from 20 to 50 percent) in Trinidad and some other island nations.

But the good news is despite these obstacles to U.S. meat imports, certain Caribbean markets have doubled their U.S. pork purchases. USDA reports that U.S. pork (including variety meat) exports to the Dominican Republic have increased 51 percent for January to October 2002 compared to those same months in 2001, representing 2,524 mt for January to October 2002 versus 1,672 mt for January to October 2001. U.S. pork (including variety meat) exports to Haiti for January to October 2002 increased 59 percent over 2001; U.S. pork exports to Haiti by volume in January to October 2002 were 2,549 mt versus 1,600 mt exported during January to October 2001.

So as more Caribbean chefs recommend U.S. enhanced pork products to each other, demand for enhanced pork products should expand despite unpredictable tourism or tariffs. For Caribbean consumers who love their pork dishes juicy and tender, this is most encouraging news.

USMEF Enhanced Pork Factsheet (Adobe PDF)

The U.S. Meat Export Federation 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, sorghum and soybean checkoff programs.

-- USMEF --