November 30, 2006 - Volume 26 - No. 23
Adding measurable value to U.S. Pork
Culver's Brings Back Pork Ribs
Culver's customers asked for it, and they got it-savory pork ribs prepared to perfection with the Wisconsin-based restaurant chain's signature barbecue sauce. In fact, pork barbecue at its best is back on the menu at Culver's this fall, and the Pork Checkoff is helping build on the success of a 2005 rib promotion.
Market research reveals that ribs always come up when current customers and target market customers are asked what they would like to eat at Culver's. When the chain featured pork ribs on its menu in 2005, the product sold so well that Culver's decided to bring ribs back for 2006 and make them better than ever.
To promote the return of the ribs, Culver's is featuring these tangy treats in a value basket that includes four ribs, a regular fry and medium drink for $6.99. Culver's is now using pork loin back ribs to give customers the most value for their money.
Culver's appreciates the Pork Checkoff's insights into pork products that can help the chain remain competitive while meeting customers' needs, Chris Contino, vice president of marketing for Culver's emphasizes.
"As a Midwest-based business, our goal is to support the producers who raise the quality pork we use for our ribs, tenderloins, ham and Swiss sandwiches, and bacon for our burgers. The Pork Board is closer to pork-related food trends than we are, and they help us evaluate new menu items that are attractive to both our customers and to us."
For more information, contact Paul Perfilio, PPerfilio@pork.org, or 850-650-5402
Kicking It Up a Niche in the Meat Case
Grocery retailers are buzzing about niche pork's potential to increase fresh meat sales, thanks to the Pork Checkoff's latest Webcast. Retailers from specialty and natural food markets, independent grocery stores, wholesalers/distributors, and mainstream supermarket chains including Wal-Mart and Albertson's participated in a Webcast to learn more about niche pork.
For retailers, the meat counter is an indispensable ally in the quest for higher profits. When asked if they typically offer niche pork products in their meat cases, 61 percent of Webcast participants said yes, while another 24 percent said they're currently evaluating this.
When asked what they consider the main benefit of carrying niche pork products, 30 percent said "to provide greater breadth of offering for customers seeking variety," while 25 percent said "to meet the needs of customers looking for niche pork products."
A recent Pork Checkoff-sponsored online survey of 200 females, ages 21 to 54, who have purchased fresh pork in the past month found that:
- 37 percent considered the attributes of "raised without animal by-products/raised without growth promotants" important.
- 14 percent considered the "raised without antibiotics" attribute important.
- 46 percent say they're more likely to buy pork if the pork is locally grown.
To listen to more from the "Kicking It Up a Niche in the Meat Case" Webcast, log onto www.nichepork.org/ProducerHome.asp and click on the link on the left side of the page
For more information, contact Larry Cizek, LCizek@pork.org, or 515-223-2639.
Customized Holiday Billboards Serve Up Pork with a Hispanic Flair
Maybe it's the thick crust of spices enveloping the luscious, juicy pork roast with a center of the faintest pink. Perhaps it's the message "Total flavor without regret." No matter what catches consumers' attention, the Pork Checkoff's latest Spanish-language billboard campaign in Los Angeles is tantalizing appetites and ringing up sales at area supermarkets.
Just in time for the holiday season, the Pork Checkoff is partnering with chains including Stater Brothers Markets and Superior Warehouse to encourage consumers to make pork the main ingredient in holiday dishes that will steal the spotlight whenever they're served.
Throughout December, 100 billboards around Los Angeles will showcase a holiday pork roast with a Hispanic flavor.
For Stater Brothers, the concept was too good to pass up. With 167 stores in Riverside and San Bernardino counties, 18,000 employees and more than $3.7 million in sales this year, Stater Brothers is one of the largest retail chains in southern California.
The Pork Checkoff is also working on a similar billboard campaign in inner-city Los Angeles with Superior Warehouse, which sells 1.5 million pounds of fresh pork each week.
The 2006 holiday billboard campaign builds on the success of previous Pork Checkoff billboard promotions in 2005 and the fall of 2006. When the Pork Checkoff partnered with Food 4 Less to promote rope sausage, for example, the chain reported an 8 percent increase in sales. Promotions held in conjunction this fall with El Grito, the Mexican independence celebration, led to an 18 percent increase in pork sales at area retailers.
Don't forget the whopping 28 percent increase in fresh pork sales that the supermarket chain Albertson's reported following the "Pork is Leaner" campaign, which promoted new research proving that today's pork is as lean as a skinless chicken breast.
For more information, contact Rick O'Fallon, ROFallon@pork.org, or 209-847-7337.
Pork Checkoff in the Spotlight
Feral Pigs Embody the Dark Side of Going "Hog Wild"
Wildlife and veterinary officials in a growing number of states are coming to a crossroads as increasing populations of feral swine become reservoirs for infectious diseases such as pseudorabies and swine brucellosis.
Ironically, one of the worries for wildlife officials and swine specialists is that hunters will learn to like having wild pigs around. In some southern states, for example, wild hogs are one of the most popular game species.
But where wild hogs are concerned, the tradeoffs for having another big game species are just not worth it. In Southern states, for example, about half of the feral hogs tested have been positive for brucellosis and pseudorabies, reports Penn State University, whose home state recently formed the Pennsylvania Feral Hog Task Force to control feral swine.
Feral swine can weigh more than 400 pounds, and sows can breed up to twice a year, producing from four to 13 piglets per litter. Since feral swine are attracted to areas where they can feed and breed, swine that are raised outside have a higher risk of coming in contact with these marauders. This can also put producers at risk.
To protect your herd, ensure that your fences are sturdy, clean up spilled feed and remain vigilant for any signs of trouble. Also, contact your state veterinarian to find out if your state has a program in place to address the feral pig challenge.
Addressing the feral swine challenge is complicated by the fact that state wildlife bureaus often have limited funds. Also, feral swine are sometimes transported illegally between states, and there's little or no testing done at auction barns.
"As an industry, we're ramping up our efforts to address this issue," said Dr. Patrick Webb, director of swine health programs for the National Pork Board. "This will involve focusing efforts on increasing producer awareness about the risks posed by feral swine to the commercial herd, along with education on the best practices to protect pigs from exposure."
For more information, contact Patrick Webb, PWebb@pork.org, or 515-223-3441.