Competition is good, oftentimes making all participants stronger, and Jack Li says that can be the case for pork when speaking of competing proteins whether they be animal, plant or even created in a lab.
Li is builder at Datassential, a leading food and beverage insights agency, and he offers U.S. pork producers hope that their product has a place at the table and on the plate of consumers regardless where the competition arises.
In a presentation to the National Pork Board delegates at the Pork Forum earlier this month, Li highlighted a SWOT analysis by the NPB, looking at the strengths, weaknesses, opportunities and threats. Li's company focused on the opportunities and threats.
One of the opportunities for U.S. pork, Li says, is not necessarily how to get pork into more restaurants, "it's already there, but how do we get restaurants to do more with pork."
As the U.S. consumer changes, so do their dining and taste habits, and the U.S. pork industry may have to accept the fact that pork may not be at the center of the plate, "but it will still be on the plate, maybe as an ingredient."
The NPB is tapping into an ethnic growth market, one that suits pork well, as Li says, "pork is a great fit with ethnic inspirations."
Check out this video to hear Li's optimism for pork consumption in the United States.