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Traditional vs. Natural vs. Organic Pork

by 5m Editor
12 December 2001, at 12:00am

By Jane Messenger, Pork Magazine - "It all boils down to giving consumers a choice," says Al Kober, director of meat sales and merchandising for Clemens Markets, Kulps-ville, Pa. "We (retailers) present the product claims and let consumers choose what best fits their needs." With the addition of organic and natural products to the meat case, consumers have even more options from which to choose.

Take me to Pork Magazine "The challenge for a retailer is in knowing whether a natural or organic product will generate repeat sales to warrant carrying it," says Karen Boillot, National Pork Board’s director of retailer marketing. "Retailers also have to determine whether to feature these products in the full-service or self-service meat case." Plus retailers have to deal with consumers’ perceptions that natural and organic pork products are more safe and healthful than traditional cuts, which isn’t necessarily true. Various researchers contend that natural and organic products aren’t better or safer, because the products can have higher microbial counts than traditional pork products.

The products tout the fact that they contain no antibiotics, hormones or drug residues. In reality, the same can most often be said for traditional meat products.

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(December 2001)
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Mycotoxins in Swine Production

The impact of mycotoxins — through losses in commodity quality and livestock health — exceeds $1.4 billion in the United States alone, according to the Council for Agricultural Science and Technology. This guide includes:

  • An overview of different types of mycotoxins
  • Understanding of the effects of mycotoxicoses in swine
  • Instructions on how to analyze mycotoxin content in commodities and feeds
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