Advantages, Attributes of U.S. Pork Promoted at Fine Food Australia

Attendees at Fine Food Australia sample U.S. pork dishes at the USMEF booth in the USA Pavilion

USMEF promoted the value and quality of U.S. pork at the 2015 edition of Fine Food Australia, the leading trade show for the foodservice, hospitality and retail industries in the vast Oceania region. Funding support was provided by the USDA Market Access Program (MAP) and the Pork Checkoff.

Held at Olympic Park in Sydney, the event showcased new and innovative products from more than 45 countries to food industry buyers and importers. Educational seminars, demonstrations and culinary competitions were also part of the four-day event.

At the USA Pavilion, USMEF prepared a variety of pork dishes for attendees to sample: pulled pork, riblet patties, portabello mushroom meatballs, sliced pepperoni, char sui (barbecue), blue cheese sliders, jalapeno sliders and fully cooked pork belly. USMEF representatives explained the advantages of the U.S. pork cuts used in each dish.

More than 20,000 people attended Fine Food Australia – many of them searching for new suppliers, products and technologies to improve and expand their businesses.

(left to right) USMEF representative Eddie Hui, U.S. Consul General Hugo Llorens, Nicole Dehnert of Colby International and USMEF-ASEAN Director Sabrina Yin

USMEF-ASEAN Director Sabrina Yin pointed out that the show was a great opportunity to showcase the attributes and availability of U.S. pork.

“Many trade show visitors who tried the U.S. pork items showed great interest in new menu ideas, and there was special interest in the barbecue flavor of the pulled pork we prepared,” said Yin, who discussed U.S. pork with many prospective customers at the event. “Offering samples at a show like this is a great way to spur interest from potential trade partners, because it helps them identify products they can sell at their respective businesses. Another key element in attracting buyers is demonstrating the ease of preparing U.S. pork. For some customers, seeing how a dish is prepared is very important in their decision making.”

Along with samples of U.S. pork dishes, USMEF distributed promotional materials, including pork charts, pre-cooked bacon brochures and U.S. pork foodservice guides.

Among the special guests to visit the USMEF booth was Hugo Llorens, U.S. Consul General in Sydney, who sampled some of the U.S. pork dishes.

Visitors to the USMEF booth sampled U.S. pork and read information on its quality and availability

“U.S. meat exporters at the USA Pavilion expressed appreciation for USMEF’s support that provided exposure for U.S. companies and products,” said Yin, who noted the participation of Colby International, a USMEF member that played a role in getting cooked U.S. pork products into the Australian market.