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The
U.S. Meat Export Federation's Singapore Culinary Training
Center has expanded its chef training to concentrate more
heavily on U.S. processed pork products such as sausage,
bacon, and ham.
The
move follows a growth in their popularity. USMEF said that
pre-cooked bacon is now used by almost all the five-star
hotels in Singapore, and importers in Indonesia and the
Philippines are also starting to import it.
Singapore
buyers are also using more raw U.S. pork in their processed
pork items. USMEF recently held a joint promotion at Singapore's
Isetan Supermarket in which fresh chilled air-freighted
U.S. pork was featured alongside sausages and hams made
from U.S. pork. Sales of these “locally” produced U.S. pork
processed items jumped from 300 kilograms per month to 1,700
kilograms per month.
In
Singapore, much of the USMEF goal of educating importers
and distributors about the profitability of U.S. red meat
is accomplished through the USMEF Culinary Training Center.
The Culinary Training Center is charged with training chefs
in the Association of South East Asian Nations region about
various attributes of U.S. beef and pork including preparations
for new cuts of meat, recipe ideas, merchandising techniques,
and promoting profitability. The chefs attending are not
just from Singapore but come from the whole region.
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