This week’s audio report from the US Meat Export Federation (USMEF) covers the Dominican Republic, one of the fastest-growing markets for U.S. beef and pork, and how food service training programs for Dominican chefs and other restaurant staff have helped create new opportunities in this promising market.

The report is led by Julieta Hernandez, USMEF foodservice manager for Mexico and the Dominican Republic, who explains that these efforts include hosting visiting chef teams at the Culinary Institute of America in San Antonio, as well as in-market training sessions and cooking demonstrations.

In addition to the gains made with resorts and high-end restaurants, Hernandez adds that USMEF is also making inroads with restaurants that serve the local population. Exports of U.S. beef to the Dominican Republic reached $59 million last year, up 6 percent compared to 2014. Pork exports totaled $53 million, up 13 percent.

Listen to the full report here:
USMEF Report on Dominican Republican