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Checkoff-funded Analysis Shows Demand Increases for Pork, Live Hogs

by 5m Editor
29 April 2004, at 12:00am

US - The demand for pork increased 5.3 percent and the demand for live hogs increased 11.6 percent during the first quarter of 2004, as compared to the first quarter of 2003, according to a Checkoff-funded analysis of data.

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“It’s good news for pork producers that the demand for hogs at the live level grew nearly 12 percent,“ said Glenn Grimes, an economist with the University of Missouri. “The demand for live hogs is what determines producers direct profits or losses. The growth in demand for live hogs shows that pork producers were prepared to accept opportunities that were presented.“

The opportunities created by the growth in demand for pork are due to several things. Grimes said as much as a third of the reason is exports of pork and the biggest factor of demand for meat. The demand at the consumer level grew for both pork and beef. While the consumer demand for pork grew 5.3 percent during the first quarter, the consumer demand for beef grew 6.2 percent.

Pork producers, through their investment in the Pork Checkoff, are at work to promote the use of U.S. Pork in other countries. The Pork Checkoff is at work with the U.S. Meat Export Federation, which conducts promotions in many countries, including Canada and Mexico, which showed the largest increases in purchases of U.S. Pork during the first quarter. Japan also bought more pork during the first quarter of 2004 as compared to the same quarter of 2003.

And, through their investment in the Pork Checkoff, pork producers are at work to increase demand for pork in the United States. This includes a new promotion to promote pork as a protein solution for people on low-carbohydrate diets. The Checkoff also continues its long-standing promotions with retailers and restaurants, and it provides consumer information directly through otherwhitemeat.com and indirectly through the media and health professionals, including dietitians and physician assistants.

Source: National Pork Board - 28th April 2004

5m Editor