US pork gains ground in Malaysia’s culinary scene – USMEF

Development efforts are accelerating in Malaysia to raise awareness about US pork quality among culinary professionals in the foodservice sector and with retail consumers, according to a recent press release from the US Meat Export Federation (USMEF). While Malaysia is predominantly Muslim, the non-Muslim segment of its population has a strong appetite for pork.

USMEF collaborated with the prestigious World Master Chefs for Cantonese Cuisine (WMACC) for the first time to include pork in its Malaysia competition. US pork CT butt was selected as the red meat cut for the competition. Under the WMACC’s unique format, participants drew lots to determine which protein they would prepare. Out of 25 contestants, three worked with US pork, with two winning “Distinction Gold” medals and one earning a gold medal.

During the competition, a USMEF booth also showcased US pork for the competing chefs, international chefs attending from other WMACC competitions and foodservice operators from the region.

Funding support was provided by the National Pork Board and USDA’s Market Access Program.

USTR announced recently that an agreement on reciprocal trade has been reached with Malaysia.

Malaysia already had mostly zero tariffs and these will be maintained. Malaysia has agreed to reduce the 15% tariff on pork sausages to 10% on entry, and to immediately eliminate the 10% tariff on “other” sausages. The 10% tariff on other processed pork products also goes immediately to zero.

Although Malaysia had begun approving US pork plants without the need for an onsite audit, it is now expected to eliminate plant-by-plant approvals and onerous questionnaires and registration processes.

This USMEF fact sheet provides more context and details the potential benefits to the US red meat industry if improved access throughout Southeast Asia is achieved.

Tags: pork, US, Malaysia