US Pork’s Advantages Highlighted at SIAL China

CHINA - Highlighting the attributes of US pork and bringing together exporters and buyers from China’s retail, foodservice and processing sectors, USMEF set up an impressive display at SIAL China, one of the world’s largest food shows.
calendar icon 23 June 2017
clock icon 3 minute read

Funded by the Pork Checkoff, USMEF’s booth featured cutting demonstrations and samples of several US pork cuts, as well as opportunities for exporters and buyers to have one-on-one discussions.

USMEF’s presence at SIAL China 2017 featured cuts of US pork on display, along with pork cutting demonstrations and samples

Held in Shanghai, this year’s SIAL China attracted more than 80,000 food industry professionals and 3,200 exhibitors representing 70 countries.

“SIAL China sets the benchmark for food shows and provides a perfect setting for overseas companies stepping into Asia and China,” said Ming Liang, USMEF marketing director in China.

“The show is where importers and exporters can gain valuable market insights, analyze trends and learn about innovations in the regional food industry.”

Business discussions between meat importers and exporters at the USMEF display at SIAL China

A number of US red meat competitors also showcased products at SIAL China. Denmark, the Netherlands, Spain, Germany and Canada are among the countries vying for a share of this market, and all are aggressive, said Mr Liang.

Buyers from several sectors of China’s food industry sampled US pork dishes at SIAL China

“For this reason, it was important for us to meet with as many key buyers as possible and give them background material detailing the advantages of US pork,” he explained. “It was also a great venue for cutting and cooking US pork to give visitors a taste of the product.”

Among the items featured in the USMEF cutting demonstration were US boneless pork butt, boneless loin, belly, tomahawk loin, French-cut loin, spare ribs, tenderloin and jowl meat.

For the tastings, USMEF chefs prepared a number of US pork dishes, including fried pork chop, roasted pork butt, roasted ribs with sweet sauce and roasted bacon.

Although the Chinese market had not yet opened to US beef, Mr Liang said there were a number of inquiries about importing and distributing US beef in China.

USMEF shared with Chinese buyers the advantages of US beef compared to competing products, along with the potential profitability of using underutilized US beef cuts.

“We collected and categorized all the information received at SIAL so that it can be used to promote US beef once it regained access to China,” said Mr Liang.

© 2000 - 2023 - Global Ag Media. All Rights Reserved | No part of this site may be reproduced without permission.