There are many factors influencing the flow of U.S. beef back into Japan. That, according to U.S. Meat Export Federation President and CEO Phil Seng, who told reporters on a conference call March 1 that capturing Japanese consumers’ interest is not the biggest problem.
Cut #1 :19 "Wherever we are… ...very, very critical."
Seng says the focus in Japan is shifting more and more toward the consumer.
Cut #2 :20 "I see it as a… ...negotiate with the Japanese."
There’s not just one view of U.S. beef in Japan.
Cut #3 :27 "There’s maybe three… ...about how we do it."
According to Seng, it isn’t just individual consumers that should be treated differently. Different governments also require separate approaches.
Cut #4 :25 "This is a thing… ...in the beef industry."
Seng says the U.S. beef industry is making progress in Japan, but competition is stiff with other beef producing countries stepping up their investments in marketing to Japan.
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.
– USMEF –
