PROVACUNO presents Spanish beef in the Philippines
This presentation highlighted the size of the Spanish beef sector, the distinguishing characteristics of the meat (including its tenderness, juiciness, excellent flavour and low fat content) and the potential it has in a market that increasingly demands quality beef.
There was also a tasting with a Spanish flavour, with beef recipes prepared by two renowned Spanish chefs: Miguel Ángel de la Cruz (two Michelin stars) and Fernando del Cerro (two Repsol suns), who convinced the attendees.
The event was closed by the Spanish Ambassador to the Philippines, Miguel Utray, and the Economic and Commercial Counsellor, Silvia Torices, who highlighted the quality of Spanish beef and its status as a premium product.
During its stay in the Philippines, PROVACUNO has visited two production centres together with the Spanish exporters who have participated in this trip: a slaughterhouse with a cutting room and a storage and processing centre for meat products. These visits have allowed it to establish a connection with Philippine producers and have served to check the particularities of their production model.
The action was completed with a cooking demonstration of our meat at the famous Enderun cooking school in Manila, where Spanish chefs demonstrated the possibilities of our product to students of the school, promoting its consumption.
The Philippines is a country that is increasingly demanding quality beef. Currently, the total amount imported by the Philippines ranges between 160,000 and 185,000 tonnes per year. Spain, authorised to export to the Philippines since 2020 and with 35 approved establishments for this purpose, has become the third European supplier of beef in just four years, exporting more than 3,500 tonnes per year to this destination.
This initiative is part of the "It's Time for European Beef" project to promote beef in Japan, the Philippines and Singapore, co-financed by the European Union.
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