Imports reek of opportunity
There are various types of pork available. Many consumers would prefer fresh pork from black-haired pigs, because it does not give off the odor that some people find off-putting.
The most popular pork in Taiwan is produced in Taoyuan because it is believed to taste better than other varieties, no matter how it is cooked, be it steamed, stewed, stir-fried or boiled. Not only that, it retains a pleasant aroma even the next day, and does not take on an off-putting odor.
Other pork varieties, especially imported Lancashire pork, not only lack the pleasant aroma of Taoyuan-produced pork, but the smell they take on the next day invariably leads to food waste. The same applies, of course, to pork dumplings.
There are premium-quality varieties of imported pork, such as Iberian pork from Spain, which is particularly popular among Taiwanese food lovers. There is also pork from swine fed with only the best feed, such as lemongrass, and sold in upscale supermarkets.
In Japan, many restaurants serve Japan-produced black-haired pork, and business is booming despite the high prices they charge. Yes, Japan has been obliged to import US beef with its leanness-inducing additives, but the Japanese pig farmers have little to fear from this, as it only elevates the popularity of their own produce.
Taiwan is not without its premium pork, and some producers, forewarned of the coming competition, have already started to improve the quality of their meat. If, in the face of the looming onslaught of US imported pork, the government, pork farmers and consumers are well informed, it is entirely possible that US imports could be good for the domestic pork industry and improve the nations food safety standards.
Hsu Cheng-yi
Taipei
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