The Chilean pork-exporting sector had a very successful participation at the \u201cChile: Food, Wine and Travel\u201d event, represented by ChilePork, carried out in Tokyo, Japan. There were over 200 people involved in different industries like pork, wine, seafood, fruit, olive oil, dried fruits, tourism, as well as a variety of media from the Asian nation.<\/p>\n
Luis Felipe Cespedes<\/strong>, the Minister of Economy, participated in the event as well as the Director of Invest Chile, Carlos Alvarez Voullieme<\/strong>; the President of the SOFOFA, Hermann von Muhlenbrock<\/strong>; and the President of the Chilean Chapter of the Chile-Japan Business Committee, Juan Eduardo Errazuriz<\/strong>, who were in Tokyo in order to attend the 30th Meeting of the Chile-Japan Business Council.<\/p>\n At the event, the participants were able to enjoy an exhibition of products prepared with Chilean pork, in an entertaining environment led by the internationally renowned chef, Ricardo Gonzalez, who would also comment on the properties and favorable characteristics of Chilean pork while he prepared different plates. The guests were able to enjoy tastings of different cuts, accompanies with different sauces, grated turnips, soy, wasabi, lemon, a typical Chilean sauce called pebre<\/em>, and mustard.<\/p>\n Japan is the largest pork importer in the world, and it is a very relevant market to ChilePork. Today, it represents 30% of our deliveries according to the figures from the first semester of 2016.<\/p>\n Mikhael Marquza Butto<\/strong>, the Commercial Attach\u00e9 in Japan, highlights that ChilePork is a very relevant presence as supporting and sponsoring the largest event ProChile carries out in this country for the promotion of our exports and tourist attractions: \u201cChile Food, Wine & Travel\u201d. Likewise, he highlights that the direct presence of Chilean companies, such as Agrosuper, Coexca, and Maxagro, have contributed to develop the local pork market.<\/p>\n He spoke of how pork \u00a0has incorporated into the Japanese diet, especially after World War II, used for the preparation of traditional dishes such as kareraisu (curry on rice and meat, usually pork), okono miyaki (prepared with vegetables, especially cabbage, and noodles combined with pork, eggs, and sauces), ramen (noodles served in hot pork stock), breaded pork such as tonkatsu (where they bread and shred the pork chop), menchikatsu (a type of roll made with cut up pieces of pork and beef with onion, salt, and pepper), as well as the pork brochettes or kushi-katsu, among others).<\/p>\n He also stated that this 5th version of the international event had been carried out very successfully, completely complying with the objective, which was to show Chile\u2019s exportable offer, identify important actors in the market for Chilean products, and contribute to the country image. The stars at this event were ChilePork, Blueberries from Chile, Fruits from Chile, Wines of Chile, Chile Prunes, and the brand that encompasses us all, Foods From Chile.<\/p>\n This event allowed ChilePork to reiterate that it is a reliable partner and that maintains its commitment to continue delivering tasty products with high standards of quality and food safety.<\/p>\n <\/p>\n Source: Asprocer – ChilePork<\/p>\n","protected":false},"excerpt":{"rendered":" The Chilean pork-exporting sector had a very successful participation at the \u201cChile: Food, Wine and Travel\u201d event, represented by ChilePork, carried out in Tokyo, Japan. There were over 200 people involved in different industries like pork, wine, seafood, fruit, olive oil, dried fruits, tourism, as well as a variety of media from the Asian nation. […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-457","post","type-post","status-publish","format-standard","hentry","category-sin-categoria"],"yoast_head":"\n