Pork producers have long tried to make their products as popular as other meats, employing slogans like "the other white meat" to grab customers' interest. While beef and chicken still dominate the center of the plate, the pork industry has been largely successful in increasing market share. Annual expenditures of pork increased almost 20% from 2010-2014 (the latest data available), according to The Food Institute's Demographics of Consumer Food Spending report.
While American consumers are buying more pork, this growing demand is largely due to overseas, according to The Maschhoffs' co-owner and vice president Julie Maschhoff. She added that this is making trade agreements increasingly important to family farms and pork producers, reported St. Louis Business Journal. About 25% of the company's pork is exported overseas, with some of the company's best trading partners being Japan, Canada and Mexico. Maschhoff notes, "We want to make sure we have the systems and the agreements in place, so we can continue to have those sales overseas." Asia, Africa and China are areas to watch, she says, as rising incomes and an interest in improved diets may boost the popularity of American pork.
Exports of pork and pork-related products total over 2.2 million metric tons annually, according to the National Pork Producers Council. This represents more than 26% of U.S. production, and these exports add more than $62 to the value of each hog marketed. Nationwide, more than 68,000 pork producers annually market more than 110 million hogs.
While it's undeniable that overseas sales are important, producers are also working on ways to increase consumption here in the U.S. One way is by marketing new cuts of pork, besides the traditional chops, loin and, of course, bacon. Pork belly is starting to move into the mainstream in America, presenting itself as a sort of "bigger, badder bacon," according to Arby’s Restaurant Group's head of product development Jim Taylor. Pork belly's presence on U.S. menus has more than doubled since 2012, running the gamut from fine dining restaurants to food trucks.
This increase in interest may be because the price of pork bellies fell to a seven-year seasonal low this fall, according to USDA. Wholesale bellies are now about $1.10 a pound, down from a record $2.04 in 2014, reported Bloomberg. While bacon costs about half that or pork belly, dishes with belly can usually be priced higher. According to Technomic, the average dish in a U.S. restaurant featuring pork belly cost $14.17 in the second quarter, compared with $9.56 for bacon. Thomas Dritsas, vice president of culinary and corporate executive chef for Del Frisco’s Restaurant Group says, "Everyone loves bacon, but pork belly can be infused flavor-wise and transcends ethnic borders. It is versatile and luscious."
Pork bellies will likely stay on menus, at least for the foreseeable future, as pork prices are expected to continue their decline. In addition, the National Pork Board's director of food-service marketing and innovation, Stephen Gerike, notes "if you want to drive traffic and get attention, pork belly is going to increase same-store sales, because people will want to come and try it."
Despite the warnings of Elon Musk, artificial intelligence is on its way. It's not a topic we've shied away from in the Food Institute Blog, either, but a few developments over the past few weeks have inspired me to once again dive into the technology of the future in hopes of determining how it will affect the food industry.read more
Now, more than ever, the issue of food waste is top of mind for the food industry. Despite retailers, foodservice operators and manufacturers trying to tackle it head on, many challenges lurk around the corner. Despite this, innovative and impactful approaches abound to tackle this complex concern.read more
Jennette has been with The Food Institute since 2013. As Marketing Director, she is responsible for promoting all Food Institute books, seminars and webinars, as well as writing and editing the Food Institute’s annual publications, such as Food Business Mergers & Acquisitions, The Food Industry Review and The Almanac of the Canning, Freezing, Preserving Industries. Additionally, she writes for and edits the daily news update, Today in Food, and contributes to the weekly Food Institute Report. She has a background in non-profit and environmental marketing, programming and writing, and graduated from Rowan University in 2012 with a degree in Communication Studies.
There are no comments, yet. Why don't you add one?
10 Mountainview Road
Upper Saddle River, NJ 07458
Food Institute reps are available to answer your questions
BECOME A MEMBER
For close to 90 years, The Food Institute has been the best "single source" for food industry executives, delivering actionable information daily via email updates, weekly through The Food Institute Report and via a comprehensive web research library. Our information gathering method is not just a "keyword search."