USMEF In Taiwan Publishes Recipes Featuring U.S. Pork

US - A new pork recipe book in Taiwan is helping provide consumers in that country with ways of using U.S. pork in traditional Taiwanese cuisine. Published by the U.S. Meat Export Federation (USMEF), the book is the work of Tang-Zen Hsu, a famous chef and gourmet magazine publisher who owns a restaurant in Taipei.
calendar icon 1 September 2006
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The book, called “Enjoy the Art of Cooking. Enjoy U.S. Pork,“ is the second in a series of USMEF pork books in Taiwan. The focus of the first was French food, while the new booklet highlights traditional dishes that have new ingredients.

“We’re excited to work with Mr. Tang-Zen Hsu on this recipe book,“ according to Davis Wu, USMEF Taiwan director. “He is a respected member of the restaurant community in this country, having dedicated 30 years to the business. We look forward to working with him again on U.S. pork materials.“

Wu said a media gathering at Tang-Zen Hsu’s restaurant is one of the joint efforts that will be conducted on behalf of U.S. pork by USMEF.

The recipe book comes on the heels of a successful introduction of U.S. pork to Taiwan consumers earlier this month at the Taipei Culinary Exhibition. The exhibition gave consumers a chance to try new dishes and see the latest food trends. Approximately 150,000 consumers visited the four-day exhibition. USMEF had two booths featuring U.S. pork, where complimentary samples were offered.

“We did not expect we would attract so many consumers to our booth,“ said Wu. “The U.S. pork we ordered for the four-day show was gone on the second day. We had to work overtime with importers to get the U.S. pork we needed for the remaining two days of the show.“

USMEF invited four future chefs attending Kaohsiung Hospitality College to prepare the U.S. pork. Their cooking attracted thousands of consumers to the USMEF booth to try the product, resulting in a long line. USMEF served approximately 2 metric tons (mt) of U.S. pork during the show.

“Responses from consumers were very positive,“ Wu said. “Many consumers said they did not realize U.S. pork was so delicious and several asked where they could purchase it. This show was a big step forward for us to market premium U.S. pork to consumers."

The United States exported 15,713 mt of pork and pork variety meat to Taiwan from January through June 2006, worth $23 million. U.S. exports of pork to Taiwan increased 39 percent in volume and 28 percent in value from the same period a year ago.

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, lamb, corn, sorghum and soybean checkoff programs.

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