• Locally grown food sales, estimated at $5 billion in 2007, could turn into a $7 billion business by 2011 according to a study by market research firm Packaged Facts.
• Local foods are “beginning to eschew organics…believed by some to be greener than organic…and for a majority of consumers, the fascination with local has as much to do with a return to values of simplicity, an equation to handcrafted production, and most strongly, the ability to match a product with a place or even a face”. (Loco for Local, Progressive Grocer magazine, April 2008). Visit www.nichepork.org to read the full article.

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Specialty and independent retailers – what do they want from niche pork producers?

A willingness to participate in in-store sampling or selling events, a way for consumers to put a face with a product, can give you a competitive advantage. To read more about what retailers have to say, click here for the "What You Need to Know Guidelines for Calling on Retailers" and other retail support materials available on www.nichepork.org.

• New support materials for retailers and producers on nichepork.org have received over 1000 downloads since posting

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National advertising for the nichepork.org web site in leading chef media supports exposure for producers in database.

Ads promoting the nichepork.org database are running April through December in the #1 chef magazine - Food Arts (55,000+ subscribers) and on their web site - FoodArts.com (63,000 monthly impressions), and in the nation’s most popular e-newsletter Culinary Insider (13,000+ opt-in subscribers).

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Is your nichepork.org listing up to date?

If you’d like to make any updates or changes, call 800-456-PORK (800-456-7675). Let other niche producers/processors know they can be listed too. There is no charge to be listed.

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