Russia to Reopen Ports to U.S. Pork
Word out of Russia indicates it will gradually lift its import bans on shipments of pork from U.S. plants. This announcement follows an agreement by Washington to observe Russian food safety rules.
Johanns Draws Parallel Between Safety of Beef and Toyotas
Earlier this week, when Transportation Secretary Ray LaHood testified before the Senate Commerce, Science and Transportation Committee, LaHood faced a scenario that hit home with him and many others. Former USDA Secretary and now Senator Mike Johanns raised the parallel of the safety of US beef going into Japan to that of the safety of Toyotas coming from Japan into the United States.
Almost 70 percent of consumers will pay more for ‘ethical’ food: survey
Sixty-nine percent of respondents to a survey by San Francisco-based marketing communications firm Context Marketing said they will pay more for "ethically produced" foods.
"Ethical" is a broad term when consumers apply it to food purchases, according to Bob Kenney, Context Marketing principal. He noted in a news release that when asked to identify what they meant by "ethical food," more than 90 percent of respondents identified three main qualities: protects the environment, meets high quality and safety standards and treats farm animals humanely.
Survey: Public Misled by HSUS
In a survey commissioned by the nonprofit Center for Consumer Freedom, researcher David Martosko found that most Americans think the Humane Society of the United States is a worthy charity. But very few Americans understand what HSUS really is. Martosko calls it - a super-rich lobbying group that puts more money into its executive pensions than in the hands of local humane societies.
Strategic Plan Unveiled at Pork Forum
At the National Pork Industry Forum - a new strategic plan is being unveiled. National Pork Board CEO Chris Novak says this plan establishes an aggressive goal for pork consumption one of the first things that in this strategic plan is more specificity in respects to growing per capita expenditures and per capita consumption of US pork, with a target of a 10% increase by 2014. If you look historically at pork consumption, it’s been relatively flat, although it has increased internationally.
Novak explains the 10-percent increase per capita pork consumption target. The 10% increase that we’re looking at is a 10% increase in per capita expenditures for pork, so it’s not only a question of selling more pounds of pork, but it’s a how can we improve the value of pork at the grocery store looking at it from the producer prospective, while still ensuring that we’re providing something that’s of value and affordable for consumers. We’re talking about both price and quantity as we talk about increases in real expenditures.
When it comes to cooking pork - Novak says too many consumers are following grandma’s advice and cooking pork to well done. As a result - too many consumers have had a negative experience. The reason that grandma recommended cooking pork well done was because of health issues that the pork industry resolved long ago, through management and the health of our animals. To help consumers understand that pork cooked to a light pink color, at a lower temperature is not only safe, it’s healthy, and it’s a better eating experience for them and their families.
The Pork Industry Forum wraped up Saturday in Kansas City.