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FAQ'S?
1. What is niche pork?
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Pork that has certain attributes which are not found in
traditional commodity pork, and which some groups of customers prefer or see
value in and are willing to pay a premium. Examples include: pork raised
without antibiotics, growth promotants, or animal by-products in the feed;
heirloom breeds such as Berkshire pork (also known as kurabota pork); organic
pork; and locally grown or farm direct pork. These attributes typically require
unique production practices which can limit supply and availability, although
niche does not necessarily mean small.
2. How do I get started in niche production?
Link to Producer
Support/Evaluating Niche Opportunities
3. Is there any information available today about
customer attitudes and preferences for niche pork products?
4. What are the USDA requirements for niche pork labeling
and category definitions?
5. How do I go about verfiying or certifying the quality
of my products and production methods? What do I need to know about making
product claims?
6. Are there seminars or conferences for producers and
processors to learn more about niche opportunities?
7. Is there a way to identify a processor in my area who
may be open to niche pork production?
8. What are some of the resources available for
financing or business planning?
9. What are some of the marketing and promotional
resources available to producers from the National Pork Board?
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