On the campus of Colorado State University, a unique event recently unfolded, bringing together a diverse group of international retailers, importers, and buyers of U.S. red meat. This gathering, the Global Innovation Symposium, was a collaborative effort by the U.S. Meat Export Federation (USMEF), supported by the National Corn Growers Association, and designed to spark new ideas and practical applications for American beef and pork around the world.
Paige Parker, USMEF Manager of Technical Programs, highlighted the core mission of the symposium: innovation. “We want these individuals to be able to go back to their markets and use innovative technologies such as sous vide, how to cook things differently, different grinding practices, all of the above,” Parker explained. The goal was for attendees to discover new ways to utilize U.S. products, expand on existing methods, and ultimately “increase their market share in different products that they can potentially use in their own operations.” The focus was on hands-on learning, ensuring that the insights gained could be directly applied in various global markets.
Among the experts sharing their knowledge was Dr. David Velazco, Director of Food Science Innovation at Colorado Premium Foods. Dr. Velazco captivated the audience with insights into the versatile sous vide cooking method. He broke down the process, noting, “How it works is we put meat on their vacuum with more ingredients if you need, and then we put it in a water bath.” The beauty of sous vide, he elaborated, lies in its precision. “The water bath holds a specific temperature. So you can leave it as long as you like for the exact temperature that you need to achieve the quality aspects that you desire.” This method offers significant advantages, allowing products to be “shipped already cooked and sealed so it’s not compromised.” For the end-user, it means receiving a product that simply needs to be heated and served, saving time and ensuring consistency. “We take care of one of the most critical aspects of the cooking, and then they can take advantage of a safe product that has great quality aspects to it,” Dr. Velazco stated, emphasizing the benefits of both quality and convenience.
For attendees like Maria Mendez, who operates a family food processing business in Guatemala, the symposium was a profound opportunity. She expressed her enthusiasm, saying, “I came here very, very excited for us. Knowledge is a huge opportunity in our countries.” Mendez articulated a common challenge in her region: the lack of educational support for burgeoning businesses. “You cannot see many organizations putting effort in educating customers, in educating basically the small businesses that grow in every year and new businesses that are opening every year in our country.” For her, the USMEF’s initiative stood out. “Us meat has been that for us,” she concluded, highlighting the invaluable role such programs play in fostering growth and development in markets like Guatemala.
The Global Innovation Symposium served as a vital platform, connecting U.S. red meat producers with international buyers and equipping them with the knowledge and techniques to create new and exciting applications for American beef and pork worldwide. This commitment to innovation ensures that U.S. red meat continues to find new places on dinner plates across the globe.
For more information, visit usmef.org.
