The aim has changed, and, as pig producers, we have turned into quality pork meat producers that adapt to consumers’ demands.
This change not only involves the primary pig producers, but also the rest of the production chain: the slaughter, the packaging, the distribution, and the commercialization of the end product, in order to reach the final consumer in the best possible condition.
All the change that is happening — and that will definitely increase — has one main goal: to give the consumer a sense of security and a guarantee of what they are buying and will eat. It’s necessary to understand how consumers think in order to offer what they want. Sales are no longer achieved by pressuring the customer or by simply having low prices. There’s an entire area of marketing dedicated to consumer psychology that we need to understand, and we must be willing to make any necessary changes.
The consumption of animal protein continues to increase all over the world, and pork protein is one of the main proteins. We must keep working proactively, not reactively, by staying ahead of the problems and having solutions that can be implemented. We cannot lag behind.
Everything we produce ends up on someone’s plate, in a house, in a restaurant, or in a fast-food chain sandwich and, in every case, our product must be of excellent quality, showing the characteristics previously mentioned.
We are directly responsible for what we do, and we have the huge responsibility of feeding people, one of the essential human rights.
We are producers of meat that is healthful, tasty, and affordable.
