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U.S. Pork Highlighted at Red Meat Market, Trade Development Seminar in Southwest China

Published: Aug 05, 2016

U.S. pork was showcased at a U.S. red meat market held prior to a USMEF trade development seminar in Chongqing, China

In an effort to build relationships between the U.S. red meat industry and Chinese importers, USMEF partnered with USDA’s Agriculture Trade Office in Chengdu to host a U.S. red meat market and trade development seminar in Chongqing, a city of 9.6 million people in southwest China. Funded by the USDA Market Access Program and the Pork Checkoff, the market and seminar attracted nearly 300 importers and other potential new buyers of U.S. pork.

A majority of attendees were traders and meat processors from Chongqing and Chengdu, but local meat associations, distributors and USMEF member companies also participated.

Prior to the seminar, pork products – both muscle cuts and variety meats – from USMEF members were showcased.

Importers from southwest China learn about U.S. pork during the U.S. red meat market portion of the event

“The product showcase portion of the event provided an opportunity for Chinese traders and USMEF members to communicate face-to-face and discuss the availability and value of U.S. pork,” said Ming Liang, USMEF marketing manager in China. “Having U.S. pork products there to show importers, along with company representatives to explain the cuts, was very important. It was a perfect way to lead into the seminar portion of the event.”

During the trade development seminar, representatives from Chongqing Customs, the Chongqing Entry-Exit Inspection and Quarantine Bureau (CIQ) and the Chongqing Foreign Trade and Economic Relations Commission (COFTEC) shared information about importing meat into southwest China. The goal was to inform member companies and potential U.S. pork buyers about local government policy while strengthening confidence in U.S. products.

Speakers at the seminar included Joel Haggard, USMEF senior vice president for the Asia-Pacific, who shared some of the latest U.S. market trends. Liang followed with an overview of USMEF’s role and activities in the region and U.S. pork production and processing practices. Chinese master chef Lai Shengqiang followed with a U.S. pork cooking demonstration.

Chinese master chef Lai Shengqiang presented a U.S. pork cooking demonstration at the trade development seminar

In the afternoon, potential buyers and USMEF member companies were given opportunities to meet one-on-one and ask questions to CIQ, Customs and COFTEC representatives. The seminar concluded with a tour of the Port of Chongqing and a detailed explanation of how imported meat is inspected.