Beachhead Advisor, Mexico
Mr. Vallejo was born and was raised in the city of Mexico. Since his childhood he acquired experience that has meat marketing business working with his family, pioneered the import of meat and by-products from the United States and other countries. Graduate in management from the University of Mexico in the year 2000.
From 2015 he works as an independent consultant for the meat industry advising and giving consultancy to private companies in the industry as well as public and private universities, chains of restaurants, cafeterias and Food Service companies and institutions related to red meat.
Areas of attention are: process areas, lay outs, good manufacturing practices, food safety, logistics, import and export and trading of meat products. Cold storage and freezing, audits, development of new projects, seminars relating to the industry of red meats on various topics.
He has collaborated as a consultant of the Council of exporters of poultry and eggs from the United States (USAPEEC), and the camera national of the industry of transformation (Canacintra) and the Mexican meat Council in Mexico (COMECARNE). From the years 1995 to 2009 he served as Sales Executive in various companies in the meat industry located in the United States, Canada and Mexico, reaching regional management levels for Mexico and Latin America. Throughout his career he has advised several Mexican companies to import and export of meat products.
In the U.S. Meat Export Federation (USMEF) served as responsible for the direction, supervision and coordination of seminars, programs, marketing and promotion of red meat from the United States in Mexico and Central America, managing a team of professionals who serve as advisors to small and medium-sized companies in the meat industry in those countries, in order to make them grow and improve their productivity. In different types of companies in the meat industry including Food service.
Due to his vast experience and leadership, he has been invited to give talks and conferences in various education institutions of higher education as the UAM (Universidad Autónoma Metropolitana), UAQ (Universidad Autónoma de Querétaro), BUAP (Benemérita Universidad Autónoma Puebla), Universidad Autónoma de Chapingo, and institutions such as AMEG, General Hospital of Mexico and several private universities, is also an active member of AMEXITEC (Mexican Academy of science and technology of meat, A.C.)
Food and meat advisory, conference speaking, food safety, meat marketing, project development, meat and food innovation, re-engineering of meat processes, import and export.
Meat (red meat and poultry), education and food processing.
Eric has specific experience working in Mexico and Latin America.