Latin American Buyers Study U.S. Processing and Product Innovations
USMEF organized a symposium in Colorado for 19 importers, distributors, and processors from 10 Latin American countries – key customers of U.S. red meat. Accompanied by USMEF representatives, the group explored innovations in food safety, processing, packaging, and value-added production. The event partnered with Colorado State University (CSU) professors.
USMEF Technical Programs Manager Paige Parker noted the symposium included classroom sessions and hands-on labs at CSU, focusing on U.S. production processes, safety standards, and value-added methods like sous-vide cooking.
USMEF Central America Representative Lucia Ruano highlighted partners' interest in U.S. raw materials, equipment, processing techniques, packaging trends, and retail merchandising.
Mexican participant Sergio René Garza appreciated the sous-vide focus, seeing potential for foodservice products to ensure consistent processing.
USMEF Mexico Trade Manager Lorenzo Elizalde noted sous-vide products' convenience for restaurants: pre-cooked for quick finishing, delivering safe, high-quality results.
Post-symposium, the group toured a JBS value-added plant, Colorado Premium's sous-vide facility, Five Rivers Cattle Feeding, and retail stores to apply learnings.
The event was funded by the Beef Checkoff Program, National Pork Board, National Corn Growers Association, South Dakota Soybean Research & Promotion Council, and USDA's Market Access and Regional Agricultural Promotion Programs.
Source: USMEF