Traditional vs. Natural vs. Organic Pork
By Jane Messenger, Pork Magazine - "It all boils down to giving consumers a choice," says Al Kober, director of meat sales and merchandising for Clemens Markets, Kulps-ville, Pa. "We (retailers) present the product claims and let consumers choose what best fits their needs." With the addition of organic and natural products to the meat case, consumers have even more options from which to choose.
12 December 2001
2 minute read
"The challenge for a retailer is in knowing whether a natural or organic product will generate repeat sales to warrant carrying it," says Karen Boillot, National Pork Board’s director of retailer marketing. "Retailers also have to determine whether to feature these products in the full-service or self-service meat case." Plus retailers have to deal with consumers’ perceptions that natural and organic pork products are more safe and healthful than traditional cuts, which isn’t necessarily true. Various researchers contend that natural and organic products aren’t better or safer, because the products can have higher microbial counts than traditional pork products.
The products tout the fact that they contain no antibiotics, hormones or drug residues. In reality, the same can most often be said for traditional meat products.
To continue reading this article please Click Here
(Opens in New Browser Window)
Note: You will need to be a registered user of the Pork Site to access this file. Registration is free. Once you have registered you will subsequently be logged in automatically if your browser is set to accept cookies.
(December 2001)
