The U.S. Meat Export Federation (USMEF) conducted a series of workshops on pork in the United Arab Emirates (UAE). The workshops, designed to promote U.S. pork and encourage chefs to feature more pork dishes on the menus of their hotels and restaurants, were attended by hotel and restaurant industry professionals and food retailers in the region. Along with educational workshops, samples of sausages, salami, bacon and other U.S. pork products available in the UAE were shared and sampled.

Dan Halstrom, USMEF senior vice president for marketing, said the locations of the workshops, Dubai and Abu Dhabi, were planned strategically. The two wealthy UAE cities host populations that include a large percentage of expatriates from around the world. Halstrom noted that the existing demographics, along with the regions potential for growth, make UAE a promising market for the U.S. pork industry.

While the country’s pork consumption is still relatively low, as the UAE imported only 200 metric tons of U.S. pork in the first 10 months of 2015, the consumption does seem to be increasing significantly. The 200 metric tons imported was a 122 percent increase over the same period in 2014.

To supplement the tasting samples and menu ideas offered during the workshops, USMEF provided an overview of the U.S. pork industry, highlighting the latest production and handling techniques used by U.S. pork producers.

Listen to the latest USMEF Audio Report on the workshop here:
USMEF Report-UAE Workshop Series