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U.S. Pork and Beef Nutrition Highlighted during World Food Day in Peru

USMEF builds on educational programs for affordable, high-nutrient U.S. protein options in the region by featuring ham and beef liver dishes

On a day intended to encourage thinking about solutions to world hunger, USMEF partnered with COSAS magazine during World Food Day to support the local community and introduce affordable and nutritious meals to consumers in Cusco, Peru.

With funding from National Pork Board and USDA’s Agricultural Trade Program, USMEF developed a mobile kitchen to feature U.S. ham end-loins and beef livers at three separate events in Cusco. Ten chefs were selected to prepare recipes and a recognized nutritionist was on hand to highlight the nutritional value of all ingredients used in the recipes. A social media influencer coordinated publicity with participating businesses and local media at each venue.

The first stop was the Urubamba Wet Market which houses 800 commercial booths and sees 5,000 consumers each day. Educational and nutritional information about U.S. pork and beef were shared while two cooking demonstrations highlighted the flavor of U.S. red meat in regional dishes.

A local food program in Cotohuincho was the second stop where more than 600 children were fed with ham end-loin as the main ingredient in an easy-to-produce recipe. Mothers who brought their kids to the lunch participated in two cooking demonstrations with ham end-loins and beef livers. The nutritionist stressed the importance of high-quality animal proteins in combatting anemia and as part of a healthy diet. All demonstrated recipes were easy to prepare, affordable and in many cases included locally grown ingredients.

USMEF concluded its multi-event promotion of U.S. ham end-loins and beef livers at the historic main square in Cusco, Peru during World Food Day

The final stop was the historic main square in Urubamba where three chefs and a culinary consultant prepared various pork and beef liver dishes with local ingredients for consumers and local media. “World Food Day was an opportunity to support the local community, raise awareness about U.S. red meat and build on the educational programs we have been conducting for high-nutrient, high-value protein options from the U.S.,” said Jessica Julca, USMEF representative for South America. Media interest in the event was outstanding, as television, radio and social media provided extensive coverage.