Between September 12 and 15, the National Meat Institute participated with a 72 m2 stand for the first time in the Malaysia International Halal Showcase (MIHAS) in Malaysia, an event that brings together national and international suppliers of halal goods and services.
On the first day of the exhibition, the stand was visited by the Malaysian Deputy Prime Minister, Dato Seri Dr. Ahmad Zahid Hamidi, who was there as they prepared the beef and lamb cuts for tasting; he was joined by the Ambassador of Uruguay in Malaysia Valeria Csukasi and INACs Market Access Head, Álvaro Pereira, and a delegation that accompanied him.
On Tuesday 12th, a cooperation project was signed between INAC and Halal Development Corporation (HDC), an agency under the Ministry of Investment, Trade and Industry. Hairol Ariffein Sahari, CEO of HDC and Álvaro Pereira on behalf of INAC, signed an agreement to cooperate in the field of training in the opening of the Malaysian market.
In addition to a full agenda of meetings with importers, chefs and meat suppliers who visited the stand, it is worth mentioning the visit of Datuk Mohd Mustafa Abdul Aziz, CEO of Malaysia External Trade Development Corporation (MATRADE), who was received by the Uruguayan delegation. MATRADE is a trade promotion organization of the Ministry of International Trade and Industry.
As part of the activities, on Thursday 14 participants attended the Uruguay Wine and Meat Tasting promotional event, a meeting with importers and buyers from supermarkets and restaurants. A tasting of Uruguayan meats and wines was offered at Luen Heng and INAC gave a presentation on the characteristics of the production process and the product. It was an opportunity for exchange with trade organizations, such as the National Chamber of Commerce and Industry of Malaysia (NCCIM); its Secretary General, Michael Chai, was received by representatives of the Embassy of Uruguay in Malaysia and by INAC.
The Uruguayan booth had an area where beef was prepared and served for tasting. The cuts chosen for the occasion were bovine tenderloin and striploin and sheep loin. Visitors were shown how to prepare each cut and were invited to taste the product as they passed by.
