Last week, we talked about the challenges that are involved in helping producers of pork products understand the sometimes volatile relationship between the supply and demand sides of the industry. In that conversation with Glynn Tonsor, an economics professor at Kansas State University, talked about where he sees an opportunity for growth in the coming year. Both at the meat case and in restaurants.
In an uncertain economic stage, you may be wondering how Tonsor can feel that confidence. He points to something called the Meat Demand Monitor through the National Pork Board and the Pork Checkoff. Tonsor explains how it works.
One of the things that the pandemic did, as we mentioned last week, was getting consumers to do more cooking at home, and getting them working with cuts and products that they weren’t as familiar with. Tonsor says that the increase in demand for more cut options at the meat counter is both a blessing and a curse.
Tonsor also talks about how the consuming public has changed, especially when it comes to their comfort level with cooking. He ees that as the primary driver now for all meat products at the store. Price isn’t the only driving factor to what the consumer wants to buy.
We will have the full interview with Glynn Tonsor on this weekend’s edition of Weekend Ag Matters.
