What consumers like and don't like

Monday, December 3, 2012

Sprinkled among the glowing promotion of unusual cuts of pork in a story in the July issue of Food Service and Hospitality magazine are some salient facts about what consumers like about pork.

A quarter of Canadian consumers surveyed by Technomic Inc., a company based in Chicago, indicate they would be willing to pay up to five per cent more for pork products described as raised with "natural" production methods or "eco-friendly" practices. Two out of five consumers strongly agree that it's important the pork they eat does "not negatively impact the environment and does not come from mistreated animals."

But the magazine notes that health concerns remain the strongest deterrent to pork consumption. Canadians surveyed who do not eat pork at least once every three months consider chicken or turkey a healthier choice.

Four terms – natural, organic, lean and extra lean – resonate as healthy options without detracting from consumers' taste perceptions and can be used to market meat as healthy and flavourful.

Finally, Canadian consumers are willing to pay the most for pork based on what is not used in their production: steroids, antibiotics and hormones. So it looks like Quality Meat Packers "free from" product line is spot on. BP