Technical Guidance and Market Development for Certified Pork Products

Project Manager: Dr. Ken Foster

Modern food retailing systems require the use of best management practices to match product characteristics with consumer demand. This approach is increasingly being applied all the way back to the farm level of production and additional specificity is being introduced into the marketplace almost daily as food retailers position themselves to appeal to the broadest segment of possible consumers.  The product under development in this prototype is pork production certified to meet animal well-being, environmental and organic production standards at the farm level.

Large food service companies and fast food chains have already implemented some process control programs for primary producers to meet animal well-being standards.  Other aspects of production for which at least a portion of consumers are willing to pay will more than likely follow in the near future.  The production of products certified as considerate to animal well-being, environmental friendly, antibiotic free, etc. will position farmers to maintain long term access to markets as well as perhaps garner premiums as early adopters of such technology. 

The assessment activity for this prototype will capitalize on the Purdue Pork Technology Team to develop a set of technically feasible and auditable activities, facilities designs, and processes for meeting and certifying compliance with established animal well-being, environmentally responsive, antibiotic free, and organic pork production at the farm level for use by the individual or groups of pork producers.  An economic analysis of the costs and of the market potential for pork produced according to these protocols will also be undertaken to help producers determine the profitability of undertaking such production practices in partnership with existing local packing companies.  Assessment of the commercial potential and development of a business plan to bring this process innovation to market has the potential to create significant value for pork producers.