Buyers and processors from across Latin America gathered at Colorado State University to develop new processed products with U.S. beef and pork at the Global Innovation Symposium hosted by the U.S. Meat Export Federation (USMEF).
USMEF Manager of Technical Programs Paige Parker says the two-day seminar first taught participants how to properly grind U.S. beef and pork and then how to enhance that processed product to create new offerings for their customers. Instructors at Colorado State University’s Global Food Innovation Center worked with the attendees like José Jarpa of Chile to then develop new creations that will appeal to customers in their home markets.
Participants in the symposium also toured a nearby feedlot to learn more about the feeding, care and genetics that set U.S. red meat apart from the competition.
Jose Jarpa.
Courtesy photo.
Paige Parker.
Courtesy photo.
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