Key Points
• Almost one-quarter of U.S. pork production is exported, and current macroeconomic conditions are increasing risk in the sector.
• Beef and chicken have grown market share while pork has remained largely static. Consumer preferences have shifted toward convenience and fat-striation “marbling” instead of leanness and large roast-type items.
• The National Pork Board’s new “Taste What Pork Can Do” campaign, which targets younger generations and focuses on flavor, aims to improve consumer experiences with U.S. pork.
• Continuing to enhance the genetic makeup of the domestic hog herd will require a new focus from U.S. hog farmers, one that favors consumer preferences instead of production efficiencies.
Pork is the most widely consumed meat in the world. But consumption of pork in the United States trails well behind chicken and moderately behind beef. Pork consumption in the United States has been flat for the past 54 years, at 50 pounds per person on average, while chicken exceeds 100 pounds and beef exceeds 60 pounds. In the meantime U.S. pork has achieved success in global markets – with Mexico, China, Japan, South Korea and Canada rounding out the largest-five export destinations. Global animal-protein demand remains robust.
Click here to see more...