July, 2008
Niche producers and nichepork.org featured in “Green” issue of leading national chef magazine
The two page-spread “Locally Raised Pork Fills a Niche for Eco-Conscious Chefs” featured
niche pork producers and the chefs using their products, and nichepork.org, in the first
annual Green Album of Food Arts magazine (June 2008 issue). Food Arts is the nation’s
premiere magazine reaching over 55,000 chefs each month.
Click here to view the “Locally Raised Pork” Green Album feature.
Efforts on-going to expand nichepork.org database
Demand for niche pork products continues to outpace supply. The nichepork.org database is
one way to facilitate connections between pork producers/processors and customers to help
meet that unmet demand. Through the Pork Checkoff, database prospects are identified and
contacted for an invitation to be listed. If you know of niche pork producers or
processors that may like to be listed, please let them know they can do so by calling
800-456-PORK (800-456-7675). There is no charge to be listed.
2009 Niche Marketing planning under way with input from producers
For the seventh consecutive year, the Niche Pork Marketing Producer Committee is playing
an integral role in the determination of needed niche pork marketing programs. Areas
identified for 2009 include:
- impacting the in-home consumer dining experience (given the pressure of fuel prices and overall economics)
- regional programs to communicate Pork’s value proposition among the growing segments of niche consumers as well as gain involvement with specialty retailers in that region
- continued marketing to high-end chefs and specialty retailers to increase share of mind for pork
- additional consumer research for creating industry benchmarks and better understanding the “why’s” (and “why not’s”) of niche pork purchase opportunities
- continuing nichepork.org and the nichepork.org databases as a foundation of marketing efforts
Is your nichepork.org listing up to date?
Now is a great time to make any updates or changes. Simply call 800-456-PORK (800-456-7675).
Producers: Click here to view your checkoff responsibilities or call (515) 223-2620
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