|
|
Consumers confident in meat productionBy Jennifer Bremer
Consumers have confidence in our food system, but we have to keep up the good work and keep their confidence high, according to John Hagerla, vice president of global marketing and sales for PM Beef, based in Virginia. "There is a growing number of consumers who want to know where their meat comes from," he said during the 26th annual Alltech International Animal Health and Nutrition Symposium held in Lexington, Ky., recently. "Through all of our beef channels--retail, food service, export markets, Hispanic markets, and consumers--we must continue to have a positive experience to continue to have a market for our product," he added. Hagerla said consumers expect retailers to know and share relevant information about the food products they are selling, such as where it is processed and where it comes from. They want to know if the food has been produced in a social and environmentally sustainable way. "Today's consumer has more of a local value system. They want to know the people, places and traditions behind how their food is produced," he said. Hagerla said recent information he's received shows 75 percent of consumers like to buy locally when it comes to buying beef, but only 19 percent will choose organic beef. "Consumers just cannot afford to buy naturally raised beef. However, people are interested in the story behind the beef they are eating," he said. Hagerla sited a Texas A&M University meat study that showed that 65 percent of the consumers surveyed preferred to purchase some kind of branded beef, yet 83 percent of these consumers purchase their meat at a supermarket. He said the word sustainability is not going away. Consumers, retailers and food service providers have embraced the sustainability movement--therefore farmers and ranchers need to, also. "Sustainability is measure for produce and meat. It's not an all-or-nothing thing," he said. "Buying locally grown and raised foods is a friendly process, providing fresher food with less environmental impact, while supporting neighbors. It's a win-win process." Hagerla said producers and companies must think differently than they have in the past in order to meet the needs of today's consumers. "Look for the opportunities that fit your company. Answer several questions. What are your marketable differences? What actually fits within your company profile? What niche markets or channels are accessible to you?" he said. "Then you must make sure you are sustainable and you can verify your products." Since consumers as a whole trust retailers, food service providers, farmers, veterinarians and dieticians, Hagerla said, everyone needs to work together to continue to provide these consumers with a wholesome, healthy meat product now and in the future. Jennifer Bremer can be reached by phone at 515-833-2120, or by e-mail at jbremer@hpj.com.
Copyright/Privacy
Copyright 1995-2012. High Plains Publishers, Inc. All rights reserved. Any republishing of these pages, including electronic reproduction of the editorial archives or classified advertising, is strictly prohibited. If you have questions or comments you can reach us at High Plains Journal 1500 E. Wyatt Earp Blvd., P.O. Box 760, Dodge City, KS 67801 or call 1-800-452-7171. Email: webmaster@hpj.com |
|
