Monday Jul. 29th, 2013
National Pork Board Sees Increase in Summer Pork Sales
DES MOINES, Iowa – (July 24, 2013) – The United States Department of Agriculture has announced that June 2013 frozen pork supplies are down 14 percent from the previous month, and down nearly 5 percent on a year-over-year basis, reflecting higher demand for pork.
According to the July 23, 2013, Daily Livestock Report, total pork inventories at the end of June were 564.9 million pounds, or 4.7 percent lower than in June 2012. The Daily Livestock Report – written by economists Steve Meyer, Ph.D. and Len Steiner – also noted that “pork stocks normally decline in June, but this year the month-to-month change in pork inventories was 14.3 percent, the largest volume depletion in 20 years.”
“At a point in time when pork production is high and domestic supplies are up, this shift in inventories is great news for our producers,” said Karen Richter, a farmer from Montgomery, Minn. and president of the National Pork Board. “This market shift demonstrates that pork is hot right now and has a momentum that continues to build throughout the traditional summer grilling season.”
Earlier this week the Pork Checkoff wrapped up a six-week radio advertising campaign in an effort to capitalize on new pork chop names and favorable pork prices for consumers. The report of lower frozen inventories is occurring on the heels of both the consumer campaign and aggressive promotions with major grocery retailers. The retail promotions featured ribs and chops, with specific advice at the meat case to cook pork chops “like a steak.”
“For the past eight weeks, we have been reaching out to consumers and it is paying off,” Richter said. “By building relationships and launching promotional campaigns with America’s top food retailers, we are seeing a boon in pork sales.”
Consumer education about the value and versatility of pork, the adoption of new pork cut names, and reinforcement of pork’s ideal cooking temperature were the Pork Checkoff’s key consumer messages. The new porterhouse pork chop, ribeye pork chop and New York pork chop were specifically featured in the summer marketing campaign.
“The previous nomenclature was confusing to consumers,” Richter said. “We listened to our consumers and chose the new cut names in order to enhance the value in the meat cuts, and used new, simplified labels that better explain proper cooking techniques. Pork remains a great value for consumers today, and the surge in pork sales this summer is great news for pork producers as well.”
The National Pork Board has responsibility for Checkoff-funded research, promotion and consumer information projects and for communicating with pork producers and the public. Through a legislative national Pork Checkoff, pork producers invest $0.40 for each $100 value of hogs sold. Importers of pork products contribute a like amount, based on a formula. The Pork Checkoff funds national and state programs in advertising, consumer information, retail and foodservice marketing, export market promotion, production improvement, technology, swine health, pork safety and environmental management. For information on Checkoff-funded programs, pork producers can call the Pork Checkoff Service Center at (800) 456-7675 or check the Internet at www.pork.org.
Pork is The Fastest Growing Protein in FoodserviceAnnual Growth Rate of Pork Outpacing the Industry
Des Moines, Iowa (July 17, 2013) – According to Technomic, Inc.’s 2013 Volumetric Assessment of Pork in Foodservice, Pork has been the fastest growing protein over the past two years. The 2013 foodservice pork category totals 9.25 billion pounds, a record high, reflecting a volume increase of 462 million pounds over 2011.This 2.6% increase outpaces the protein growth average of 0.8% and the total foodservice industry growth of 1.5%.
Over the past two years, fresh pork has driven growth of the total pork category, increasing by 3.5% annually. Processed pork has grown as well, up 2.3%, driven by ham, breakfast sausage and bacon, which represent 56% of the carcass weigh equivalent. In categories where both uncooked and pre-cooked offerings exist, both options are growing at almost the same rate. In categories where bone-in and boneless formats are available, both versions have increased in volume since 2011, with boneless growing at a slightly faster rate.
Twenty-two of the 24 pork product categories reviewed exhibited positive growth. On a pound basis, bacon grew the most between 2011 and 2013, up 102 MM pounds. Carnita meat, shoulder/butt and pulled pork grew the fastest by percent with a compound annual growth rate of 8%, 6.6% and 6.4% respectively. Notable growth was also seen in ground pork, Canadian bacon, whole loin, Italian specialty meats, and ribs.
“We are pleased to see such positive growth in foodservice, especially carnita meat, shoulder/butt and pulled pork,” said Stephen Gerike, National Pork Board Director of Foodservice Marketing. “The volumetric study shows that operators are leveraging the versatility of pork. These cuts can be used across the menu as a basis for many on-trend global flavors, as center of the plate items or as an ingredient, and as a protein offering in all dayparts.”
When it comes to the three major dayparts, pork has almost equal volume representation, but its volume is growing most aggressively within breakfast and snacks. Pork is also menued across all segments, with full service restaurants and limited service representing about two-thirds of all pork volume.
Menuing pork presents many opportunities for operators to grow their business and be profitable. For further information on the volumetric study or to find out how pork can work harder on your menu, please contact that National Pork Board at 1-800-456-PORK or email@example.com. Valuable information can also be found at porkfoodservice.org.
About the National Pork Board and the Pork Checkoff
The National Pork Board has responsibility for Checkoff-funded research, promotion and consumer information projects and for communicating with pork producers and the public. Through a legislative national Pork Checkoff, pork producers invest $0.40 for each $100 value of hogs sold. Importers of pork products contribute a like amount, based on a formula. The Pork Checkoff funds national and state programs in advertising, consumer information, retail and foodservice marketing, export market promotion, production improvement, technology, swine health, pork safety and environmental management. For more information on the National Pork Board and Checkoff funding please visit Porkfoodservice.org.