Canada enters the Philippines beef market
Canada beef industry intends to cut a slice of the Philippines beef market, which in shared now between the US, Japan, and Australia. At the beginning of December, the Canadian embassy in Manilla hosted the first Canadian Beef Dine and Wine Night.
"Our beef compares with anybody else’s product from anywhere else in the world, but we are not as well-known. People know American beef, Argentinian beef, Brazilian beef, even. Our beef is as good, if not better. We at the embassy with our partners in Canada are making sure that you are aware that we’ve got this great product", declared Canadian ambassador John T. Holmes, according to ABS-CBN news.
The event was aimed at promoting the product to local food businesses and consumers.
“Asia is our focus in terms of our export market. We are proud to say that the Philippines is at the helm of the growth in Southeast Asia, having seen the growth trend over the past two years,” explained CBII president Francis Andres.
Andres is hoping that environmental qualities, such as wide open spaces, clean air, rich grasslands, to be a plus in promoting Canadian beef in Asia. "These have created the perfect environment for raising cattle. We have a 70,000 strong community across Canada in the west, in the east, that are ranching families that are producing this wonderful product. Our beef industry and our government are committed to environmentally friendly and sustainable food production, food safety, and animal welfare," he added. CBII is funded by more than 55,000 cattle producers in Canada. Most of them are raising a breed of cattle from Northern Europe in order to adapt to the cold climate.
"It can snow in parts of Canada every day—summer winter, fall, or spring. So the animals we have in our herd are only the cold climate genetics from Northern Europe, and those are the premium genetics that produces well-marbled beef that has that beautiful inter-muscular fat that makes for a juicy, tender, mouthwatering steak experience. Also the consistency of that product in terms of the size of the muscle and the tenderness of the steak", mentioned chef Mathieu Pare, who is also executive director of the Canadian beef Center of Excellence.
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