The swine industry suffered a major hit in 2014 with PEDv. Jarrod Sutton, who is the Pork Checkoff vice president of channel marketing, says pig farmers responded and pork supplies are much higher than a year ago…
“We knew there would be an increase in production but we weren’t planning on challenges with exports. When you have the west coast port slow down there is a backup in the system and creates more domestic product. So we had more to sell here at home. Thankfully demand has remained strong. Profitability remains great and pork is a tremendous value.”
A recent survey shows that pork is growing as a menu item at restaurants says Sutton:
“We do a volume-metrics study to find out how is pork as a category doing in the food service industry. Its such a big business and its important for us to understand the data.”
And outpacing other proteins in growth in the restaurant sector:
“When you look at it on the whole, pork is outpacing the entire food service industry as a whole. We are seeing more pork on more menus across the country. People are exploring all kinds of opportunities including ham, as well as the centerpieces of loin and ribs.”
All of which is helping avoid a glut in pork supplies, and pork is also the fastest growing protein at retail.