Market Development Efforts for Beef and Pork Expand in Northern Honduras
USMEF partnered with Honduran importer Grupo Alza to expand promotion of U.S. beef and pork in northern Honduras. A series of training sessions in San Pedro Sula introduced distributors, restaurants, hotels and cafés to new cuts, U.S. production standards, product quality attributes and key technical handling practices. The effort is designed to broaden the use of U.S. beef and pork in the foodservice sector and support future sales growth.
USMEF partnered with Grupo Alza to introduce new U.S. beef and pork cuts to distributors and end-user restaurants and provide further training and education. A total of 10 training sessions were carried out, reaching staff of two distributors and eight restaurants. In all, 140 participated in the training. In addition, 14 members of Grupo Alza’s sales team received dedicated training, reinforcing their technical and commercial knowledge to support future sales.
While beef accounts for a smaller share of total national consumption compared to pork, U.S. beef plays a strong role in premium foodservice, hotels and meat boutiques, where quality and consistency are key.
The training sessions focused on strengthening knowledge of U.S. beef and pork, highlighting U.S. production standards, feeding regimens and product quality characteristics. Additional technical topics included cold chain management, proper thawing methods and the introduction of new cuts with high commercial potential.
The U.S. beef cuts presented during the trainings were petite tender, flat iron and chuck flap, while the U.S. pork cut promoted was baby back ribs.
“The products received strong interest and positive feedback from restaurant clients, several of whom placed trial orders,” says USMEF Central America/DR Representative Lucia Ruano.
The training series was supported by the Beef Checkoff Program and the National Pork Board.
Source: USMEF
