{"id":13138,"date":"2015-12-03T10:05:05","date_gmt":"2015-12-03T16:05:05","guid":{"rendered":"http:\/\/innovatori.space\/lat21\/?p=13138"},"modified":"2015-12-03T10:05:05","modified_gmt":"2015-12-03T16:05:05","slug":"del-plato-a-la-boca","status":"publish","type":"post","link":"https:\/\/l21.mx\/?p=13138","title":{"rendered":"Del plato a la boca"},"content":{"rendered":"<p><strong><a href=\"http:\/\/l21.mx\/wp-content\/uploads\/2015\/12\/Del-plato-a-la-boca.jpg\" data-rel=\"penci-gallery-image-content\" ><img fetchpriority=\"high\" decoding=\"async\" class=\"alignleft size-medium wp-image-13142\" title=\"Del-plato-a-la-boca\" src=\"http:\/\/l21.mx\/wp-content\/uploads\/2015\/12\/Del-plato-a-la-boca-300x224.jpg\" alt=\"\" width=\"300\" height=\"224\" \/><\/a>Por su din\u00e1mica econ\u00f3mica y creciente actividad tur\u00edstica, Quintana Roo es un mercado potencial para la industria porcina espa\u00f1ola<\/strong><\/p>\n<p>Empresarios espa\u00f1oles de la industria porcina tienen en la mira a Quintana Roo para continuar su proceso de crecimiento comercial en M\u00e9xico, pa\u00eds que importa m\u00e1s de mil 500 toneladas de productos procesados provenientes del pa\u00eds ib\u00e9rico con un valor anual de 15 mdd.<\/p>\n<p>Seg\u00fan estimaciones de la Interprofesional del Porcino de Capa Blanca (Interpoc), m\u00e1s de 40 millones de unidades de desayuno se sirven cada a\u00f1o en los establecimientos tur\u00edsticos de la Riviera Maya, en los que en su mayor\u00eda hay presencia de jamones y embutidos espa\u00f1oles como jam\u00f3n serrano, chorizo, salchich\u00f3n y fuets, entre otros elaborados con fiambres, salchichas y pat\u00e9s.<\/p>\n<p>El coordinador internacional de Interpoc, Jos\u00e9 Ram\u00f3n Godoy, destac\u00f3 que Quintana Roo tiene un alto potencial de mercado por su actividad econ\u00f3mica y tur\u00edstica, adem\u00e1s de que casi el 70% de la inversi\u00f3n hotelera es de origen ib\u00e9rico.<\/p>\n<p>\u201cLa Riviera Maya ocupa un lugar prioritario en las preferencias comerciales de Espa\u00f1a, y la vinculaci\u00f3n ling\u00fc\u00edstica, cultural y gastron\u00f3mica que hay con M\u00e9xico hace que sea un destino preferente para la industria espa\u00f1ola, la cual el a\u00f1o pasado alcanz\u00f3 un valor de 6.2 millones de euros\u201d.<\/p>\n<p>Ram\u00f3n Godoy coment\u00f3 que en M\u00e9xico, pa\u00eds conocedor de la cultura de la carne de porcino, el consumo alcanza los dos millones de toneladas de carne de puerco y productos embutidos, cifra que est\u00e1 por arriba de la producci\u00f3n, que es de 1.2 millones de toneladas, es decir que reporta un d\u00e9ficit de 800 mil toneladas.<\/p>\n<p>Espa\u00f1a es el cuarto pa\u00eds productor de carne de porcino en el mundo, solo por encima de China, Estados Unidos y Alemania, y el segundo de la Uni\u00f3n Europea, al producir m\u00e1s de 3.5 millones de toneladas de carnes y productos elaborados al a\u00f1o.<\/p>\n<p>Actualmente, 180 empresas espa\u00f1olas tienen autorizaci\u00f3n para exportar sus productos procesados a M\u00e9xico; sin embargo, el sector ib\u00e9rico espera que en breve las autoridades mexicanas les otorguen permiso para facturar productos frescos (carnes, despojos, mantecas y tocino). M\u00e9xico es uno de los 11 mercados seleccionados por Interporc para reforzar las relaciones comerciales y fomentar las ventas de cara a introducir los productos porcinos en una plaza en crecimiento.<\/p>\n<p>Interpoc firm\u00f3 recientemente un convenio de colaboraci\u00f3n con la C\u00e1mara Espa\u00f1ola de Comercio, delegaci\u00f3n Quintana Roo, y la Asociaci\u00f3n de Hoteles de la Riviera Maya (AHRM) para desarrollar actividades de promoci\u00f3n y formaci\u00f3n sobre la carne porcina de capa blanca espa\u00f1ola en M\u00e9xico.<\/p>\n<p>Como parte del acuerdo firmado en forma similar con instituciones de m\u00e1s de 10 pa\u00edses del mundo, y de las primeras acciones que emprenden en la zona, se desarroll\u00f3 una <em>master class<\/em> de cocina y cursos intensivos de corte de jam\u00f3n para cocineros de restaurantes y hoteles de la Riviera Maya, actividades que encabez\u00f3 el chef espa\u00f1ol estrella Michelin Fernando del Cerro. <strong>(Marlene Hern\u00e1ndez)<\/strong><\/p>\n<div><strong><br \/>\n<\/strong><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Por su din\u00e1mica econ\u00f3mica y creciente actividad tur\u00edstica, Quintana Roo es un mercado potencial para la&hellip;<\/p>\n","protected":false},"author":2,"featured_media":13142,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_lmt_disableupdate":"","_lmt_disable":"","_mbp_gutenberg_autopost":false,"footnotes":""},"categories":[4,23,1],"tags":[],"class_list":["post-13138","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-empresas-y-negocios","category-noticias","category-sin-categoria"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Del plato a la boca | Revista Latitud 21<\/title>\n<meta name=\"description\" content=\"L21, Emprendedores y 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