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FAQ'S?
1. What is niche pork?
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Pork that has certain attributes preferred and valued
by some groups of customers. These attributes 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, making them
niche products.
2. Is there any information available today about
customer attitudes and preferences for niche pork products?
3. How does the niche terminology being used in the
general marketplace today align with USDA definitions and requirements for
niche pork products?
4. As a food retailer, how do I make sure we comply with
the USDA’s new regulation “Nutrition Labeling of Ground or Chopped Meat or
Poultry Products and Single-ingredient Products”?
5. How can I identify niche pork producers or processors
that may be a fit with my business?
6. Is there a way to promote my niche pork products to
consumers that I might not be aware of?
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