Pork products still a hot sell at Taste

The local health department’s assurances and the information campaign of the World Health Organization and Centers for Disease Control seem to be working, with the ongoing swine flu scare having little to no effect on the buying pattern of pork consumers on Saipan.

Although called “swine flu,” the current form of the virus shows that it is not transmitted from pigs to humans but from person to person. The CNMI Department of Public Health says the proper term for the disease is H1N1 influenza.

A check with the staff of nine of the major hotels and restaurants participating at the opening day of the 11th Taste of the Marianas International Food Festival and Beer Garden last Saturday at the American Memorial Park showed that people were still buying pork products.

In fact, both Elegance Café and Herman’s Modern Bakery reported that they brought two roasted pigs each and these were sold out.

“We ran out of supply for the roasted pig,” said Mita Sablan, sales manager for Herman’s Modern Bakery.

Sablan said the H1N1 flu “is a kind of airborne disease” that is passed by infected people.

Pork supplies to the CNMI mostly originate from the U.S. mainland, she said.

Capricciosa, whose barbecued pork skewers and spare ribs were instant hits among customers, also said its supplies of pork come from the US.

Elegance Café Supervisor Leigh David said the two roasted pigs they brought did not last long. “There’s no effect,” she said.

Robert Casilla, Capricciosa’s kitchen supervisor, said there is no swine flu scare, while Hafa Adai Food and Beverage supervisor Tess Guerrero said people still buy their pork products.

Fiesta Resort and Spa’s Outlet Manager Oscar J. Yema said they ran out of pork products because their barbecue pit could hardly meet the demand.

“Sales is so fast, even with our pork,” he said.

Nolie Trazo, Catering Services Supervisor for Hyatt Regency Saipan, said their hotel makes sure that they are updated regularly on the health advisories and that they follow instructions like using proper hygiene for the safety of their customers.

Aqua Resort Club Executive sous chef Arnel Marquez said their chicken is more saleable compared to pork but this, he said, is not because of the swine flu scare.

“We brought a smaller supply of pork but we sold about 35 boxes, which was 95 percent of the supply,” he said.

The World Health Organization recently raised the pandemic alert to phase 5, which means it is just a step away from its highest level of phase 6.

Phase 5 means the transmission of the H1N1 influenza is person-to-person.

The virus has already affected hundreds in its epicenter in a rural town in Mexico and has threatened the U.S. mainland, particularly in New York, California and Ohio, to Asia and Europe.