Rapid rise in New Zealand pork consumption according to Annual Report

NEW ZEALAND - New Zealanders consumed a record 20.6 kg of pork per capita last year, according to the Board’s recently released Annual Report for the year ending 30 September 2006.
calendar icon 2 February 2007
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This represents an increase of half a kilogram per person over the previous year. The Board’s Chairman, Chris Trengrove said in the report that as in other countries pork consumption in New Zealand is increasing, and there has been good demand for local product.

There has also been an increase in the amount of pork imported to New Zealand which has reached unprecedented levels. “We know that New Zealanders prefer home-grown pork and our challenge is to raise public awareness and ensure that 100% New Zealand Pork is the consumer’s first choice,“ Mr Trengrove stated in his review of the industry.

“In order to maximise growth projections and add value to our product, our industry will need to strengthen links throughout the supply chain. Producers, processors, wholesalers and retailers will need to make a long-term commitment to work together as a partnership,“ he said.

‘We will then be better able to meet consumer demand for 100% New Zealand fresh pork and processed products year-round.“

During the year, the Board developed and launched Apple Tender™ the new apple infused, moisture enhanced Trim Pork product, which has generated exceptionally positive consumer response. Early indications were that this product was responsible for generating new sales and extending the existing market for 100% New Zealand Pork.

In his review, Mr Trengrove highlighted the industry’s concern relating to biosecurity issues, particularly in relation to the laxity of the Commercial Food Waste Regulations and also the Government’s intention to relax sanitary measures on imported pigmeat.

Research has shown that the PRRS virus could be present in the meat of imported animals, and although the virus does not have human health implications, it could be transmitted to the New Zealand pig herd with devastating effects on animal health.

Consequently the New Zealand Pork Industry Board put a lot of effort and expertise into developing a submission to Government aimed at ensuring appropriate measures are kept in place so that the New Zealand industry is able to protect its renowned high health status.

“Our industry has real concern about this threat, not just for our own sector, but for the entire agriculture industry and the implications for the new Zealand economy as a whole,“ Mr Trengrove said in the report.

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