The US Meat Export Federation (USMEF) foodservice manager for Mexico and the DR, Julieta Hernandez says that the Dominican Republic is one of the fastest-growing markets for US beef and pork, with new records set in 2015. Large resorts and hotels are big buyers of imported beef and pork.
She says that USMEF training programs for chefs and other restaurant staff have helped create new opportunities in this promising market. Initiatives have included hosting visiting chef teams at the Culinary Institute of America in San Antonio, Texas as well as in-market training sessions and cooking demonstrations.
In addition to the gains made with resorts and high-end restaurants, Hernandez says USMEF is also making inroads to increase customers from among restaurants that serve the local population.
US beef exports to the Dominican Republic reached US$59 million last year, up 6% compared to 2014. Pork exports totaled US$53 million, up 13%.
Meanwhile, Julio de Beras-Ulises, president of the Asociacion Dominicana de Hacendados y Agricultores (ADHA) says the Dominican Republic could become a major exporter of meat in the Caribbean and Central American region because it has the third largest cattle production, only behind Nicaragua and Guatemala. He was speaking during the workshop “Dominican beef in the 21st Century” at the Ciudad Ganadera. During his talk, he pinpointed the challenges ahead to turn the Dominican Republic into a major beef exporter.
http://www.porknetwork.com/news/usmef-training-chefs-restaurant-staff-help-fuel-record-exports-dominican-republic
http://www.listindiario.com/economia/2016/02/17/408084/alto-potencial-del-pais-para-exportar-carne
