Better Pork February 2017

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16 Better Pork February 2017
EXPORT MARKETS
Chinese want more of because of
their uses,” says Stordy. “Here, we eat
a lot of bacon, (but
that’s) not exactly
what the Chinese
market wants.“There
has been an increase
of bone-in pork
products exported to
China,” he says. “They
essentially use these
products in their
soups.”
HyLife, says
Vielfaure, knows the
importance of recognizing cultural/
geographic market demands and
supplying the different parts of the
pigs to the right markets. It’s impor-
tant “to sell 100 per cent of the pig,”
he says.
Davidson shares the same thoughts
on securing markets for all products.
“As markets value particular pork
products differently, the key to
maintaining competitiveness is
identification of the market in the
world that will pay the most for each
product,” he says. Therefore, despite
the variation in the dollar value of the
various cuts of pork for the different
export markets, “access
to every market is
highly valued.”
“Accordingly, a
high-priority objective
of Canadian meat
packers and processors
is securing competitive
access conditions for
Canadian meat within
Canada and to every
country in the world.”
Trade opportunities
The hog and pork sector in Canada
depends on exports for two-thirds of
its income, Davidson says. Given this
dependence, it is crucial that foreign
market access be maintained and that
new markets be sought out and
developed.
“The negotiation of foreign market
access is an exclusive mandate of gov-
ernment; industry is critically
dependent upon the allocation of
sufficient government resources to
this function,” he says.
Claude Vielfaure/HyLife photo
Ron Davidson
HyLife’s Pork Table Restaurant in Japan. The Japanese consumer is a
connoisseur of pork according to Vielfaure.