Hog organs and offal worth little at the slaughterhouse multiply in value in the Asian market.
“A lot of people in the United States would say, ‘How much value is there exporting an item that’s only 40 cents a pound?’” Hong Kong-based U.S. Meat Export Federation Asian Pacific Region Senior Vice President Joel Haggard says.
“But if the alternative sales price for that product is only 20 cents a pound, then you’re adding a 100 percent margin. That’s an incredible margin.”
Midwest potential isn’t limited to pig tongues and feet -- Haggard cited demand in the Hong Kong market for products “in between” offal and prime cuts, such as short ribs and short plate, a lower-value U.S. belly cut commonly sliced and grilled by the Chinese.
But pleasing Chinese customers involves more than parts distribution and catering to local tastes: Philip Shull with the Hong Kong ATO noted many U.S. competitors today are “much more willing to customize their services” by modifying their U.S. packaging, cuts, and portions
Illinois has a number of smaller meat companies already serving the Hong Kong market,” Haggard noted. “They’ve demonstrated a willingness to listen to customer demands for different specifications from what they sell in the U.S. Let’s keep that up: That’s how we’re going to export more.” -- Martin Ross
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