The U.S. Meat Export Federation (USMEF) brought 27 importers and users of U.S. red meat from across Latin America and the Caribbean to Colorado State University for a Global Innovation Symposium, made possible through support from the National Corn Growers Association. Experts from Colorado State and private industry worked with participants to show the versatility of U.S. beef, pork and lamb and to develop new products and new uses. USMEF Manager of Technical Programs Paige Parker said the event provided hands-on work in innovative technologies and techniques.
Dr. David Valazco, director of food science innovation at Colorado Premium Foods, a USMEF member company, offered a deep dive into sous vide, and the benefits these cooking techniques offer customers in ease of preparation, product quality and food safety.
Maria Mendez, a participant who operates a family food processing business in Guatemala, noted how product knowledge offered by USMEF gives her company a competitive edge.
The group also toured a JBS processing facility, the Colorado Premium Foods’ sous vide plant, and visited supermarkets and other retail outlets.
