New Zealand's Pork industry vulnerable
New Zealand agriculture's vulnerability as part of a
global market is no more evident than in the pork industry.
Threats to biosecurity, and farm profitability have
brought major challenges, leaving Pork producers now losing up to $50 per pig,
and farmers are leaving the industry. The main drain on viability has been price
rises, led by grain which makes up 70% of production
And so as a relatively small
livestock industry compared to the heavyweights of dairy, sheep and beef how
does New Zealand Pork help its farmers survive? Sam McIvor, chief executive of
New Zealand Pork has a simple answer - increase demand and in turn prices, and
improve efficiencies to use less inputs for each kilogram of pork
Putting this into action is not a simple matter; however, the
sector is certainly throwing its weight behind the challenge. Recent figures
show pork is now the cheapest meat in New Zealand, but is also the least
New Zealand Pork is now marketing
pork's affordability as 'a saviour for the stretched household food budget'.
Pork is the most widely eaten meat globally, but New Zealanders don't eat their
share with just six to seven kilograms per year. This is less than one sixth of
chicken at 37kg, and behind beef at 33kg and sheepmeat at 12-13kg.
believes supply and demand is probably the greatest driver of price, and New
Zealand pork wants to push this up so producers can survive. 'We know there are
significant numbers going out of the industry and maybe the figure is around 10%
of sow numbers so far,' he says. 'We believe we need to do something innovative
to lift consumption.'
100% New Zealand
launched in January this year push local product, featuring 100% New Zealand
pork, along with bacon and ham in the processed sector. With a real shift to buy
local, consumers are asking more questions about where their food comes from and
this message came through in a work New Zealand Pork has done with processors
and retail chains.
â€¢ New Zealand Pork
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