by Gregg Hora, Iowa Pork Producers Association President Each year, the U.S. Meat Export Federation (USMEF) leads a group of U.S. beef, pork, corn and soybean producers across Japan to meet with Japanese buyers, explore market opportunities and see U.S. pork promotions in action. I am excited to be a part of the Heartland Tour […]
by Craig Morris, Ph.D., Vice President of International Marketing I read an article recently about why Sichuan food—even the best of the best—doesn’t taste the same outside of the Chinese province. The article was an in-depth look at what makes Sichuan food so unique (spoiler alert, it’s the special peppercorns) and the traditional preparations. Besides […]
by Clay Eastwood, Manager of International Marketing Vietnam is an important emerging market for United States agricultural exports. In 2017, the U.S. exported over $11 million of fresh/chilled/frozen bone-in hams and shoulders to Vietnam, making it Vietnam’s second largest trading partner for pork products behind China/Hong Kong. Vietnam also imports bellies, prepared/preserved hams, and pork […]
The National Pork Board (NPB) partnered with YouTube’s FameBit to run a summer grilling influencer campaign. Throughout July, 12 well-known YouTube influencers created and posted videos on their channels speaking all about the pork cooking message and grilling pork to the correct endpoint cooking temperature of 145 degrees F. FameBit is a YouTube marketing platform where […]
Recently, China added an additional 25 percent tariff to all U.S. pork products, increasing the total tariff on U.S. pork and pork products to exceed 70 percent. This increase in tariffs has essentially stalled all U.S. pork exports to China. Simultaneously, Mexico increased their tariff on U.S. pork products, which includes U.S. hams, to 20 […]
This year has certainly been an interesting year to be in the business of producing pork. Even though the number of pigs and pounds of pork produced in 2017 were record highs for the U.S., expansion continued because margins were good. While there are many reasons for this, the bottom line is that we are the global leaders in producing safe, wholesome pork and we do it more efficiently than any other country. The work that we do on the Animal Science Committee continues to focus on making improvements in production efficiency.
By Craig Morris, Vice President of International Marketing I recently attended the Future of Food Tech Summit in Brooklyn, New York. The meeting was geared towards new food companies, many of which are focusing on alternative—plant based or cellular—proteins. Admittedly, for a died-in-the-wool meat guy who grew up in the industry, parts of the meeting […]
With the summer and related outdoor activities in full swing, one thing is clear: consumers are out grilling pork. Especially Hispanic and African American consumers. A new research study conducted by the National Pork Board shows that Latinos and African Americans enjoy eating ribs and pork chops during grilling season. In fact, the study shows […]
The Caribbean market is a small but rapidly growing export market for U.S. pork. In 2017 alone, the volume of exports to the region increased by 15 percent compared to 2016.
Central and Latin America represent significant export opportunities for U.S. pork products, something I learned at the recent U.S. Meat Export Federation (USMEF) Latin American Product Showcase.