With support from the National Pork Board and USDA, USMEF conducted four seminars in Ensenada, Mexico, showcasing U.S. pork loin. USMEF collaborated with distributor La Canasta to attract a key audience of importers and targeted foodservice and retail buyers to the events. USDA programs supporting this project included the Agricultural Trade Promotion Program (ATP), the Emerging Markets Program (EMP) and the Quality Samples Program (QSP).
Recent USMEF seminars in Ensenada, Mexico, showcased U.S. pork loin
EMP funding helped provide technical assistance, while QSP support allowed for purchase of a container of loins to be used as samples in product demonstrations. The samples were then used by importers to encourage product development across their customer base. Fresh bone-in loin primals were fabricated into sub-primals, then further broken down into retail and foodservice cuts.
“Attendees were extremely interested in the cuts presented, especially the T- bone, ribeye and thinly sliced pork loin,” said USMEF Corporate Chef German Navarrete, who gave participants advice and suggestions on foodservice and retail merchandising.
USMEF Corporate Chef German Navarrete serves a variety of U.S. pork loin dishes to prospective buyers in Mexico
“Response was excellent, with everyone who participated in the seminars taking physical samples with them. Catering companies were especially excited about incorporating pork loin cuts into their banquet offerings.”
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