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Production Specific Marketing Programs: What Do They Mean for Nutritionists and How Do We Adapt?
With increasing consumer interest in the origins and production history of meat and the emergence of the “foodie” movement packers and retailers have begun to implement numerous marketing programs that tout perceived benefits of specific production practices, animal health programs, nutritional strategies and ingredient exclusions that limit products that are commonly used in conventional pork production. Some of the programs that have been proposed include antibiotic free, organic, non-mammalian and vegan feeding regimens. These programs are often nebulous in nature, lacking regulatory definitions and can be subject to changing consumer sentiment. It is imperative for producers to seek clarification of program requirements and evaluate and weigh potential production losses and cost increases against the value generated via niche marketing. Additionally, the value of these programs are often only captured on the higher value cuts of meat while the increased cost is associated with all cuts including offal.
To minimize production losses and cost increases begins with an adequate biosecurity and vaccination plan to prevent disease exposure along with the use of non-traditional ingredients to maintain intestinal integrity and positive microbial balance during the critical high stress post-weaning period. Some of these ingredients include prebiotics, probiotics, acidifiers, botanicals, yeast products, enzymes, fermented, isolated or enzymatically treated soy products, and purified vegetable proteins. With conventional diet matrices and production practices, many of these products game inconsistent and variable responses. However, as we eliminate many of the ingredients that have allowed us to wean younger pigs, the utility of these products may become more necessary. It will also become necessary to understand the situations where these products work and also where they do not work.
Keywords: Pork; Niche Markets; Nutrition