15 June 2011

Beef + Lamb New Zealand is helping to boost appeal for grass-fed New Zealand beef in Taiwan by enhancing its image among restaurant industry movers and shakers.

Chefs from some of the country’s top hotels were among a group of hospitality professionals who attended two recent seminars run by B+LNZ at Hung Kuang University in Taichung City, central Taiwan.

They joined with chefs from restaurant chains and independent restaurants, owners, purchasing managers, importers and distributers in finding out about the myriad benefits of New Zealand beef, and the business advantages of adopting and promoting it in their kitchens.

Survey results from the seminars show that 98% of the attendees left with an improved perception of the Kiwi product. Asked to describe the characteristics which resonated with them, attendees said New Zealand beef was “healthy”, “low fat”, “tender”, “safe”, and “environmentally friendly”.

This is the seventh year in a row Beef + Lamb New Zealand has hosted the seminars in Taiwan, but the first in Taichung City.

Working with the university hospitality department has brought other benefits, too. Eight Hung Kuang students prepared dishes in the test kitchen under the direction of their team leader, Professor Liao, giving them the opportunity to gain hands-on experience preparing grass-fed beef. By working with the university in this way, B+LNZ targets not only the country’s current culinary leaders, but those of the future.

As a direct result of the school’s participation, the department also hosted a food festival in early June to showcase the benefits of New Zealand grass-fed beef to other university faculties and students.

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Seminar 2 – The Beef + Lamb New Zealand seminar put forward the business case for New Zealand grass-fed beef

ENDS

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