by Malinda Geisler, content specialist, AgMRC, Iowa State University, malindag@iastate.edu.

Profile updated January 2008.

Overview 

Natural pork products contain no artificial ingredients and are no more than minimally processed. Producers involved in raising natural pork have several marketing options. Some opt for direct marketing to consumers using the Internet or local advertising. Others market pork directly to local foodservice outlets, supermarkets or natural food stores.

According to USDA’s Economic Research Service (ERS), increased sales of organic and natural food products are being driven by health-conscious consumers. Natural foods supermarkets and other specialized retailers are benefiting from this trend. Food products offered by natural foods supermarkets tend to be less processed and frequently are free of preservatives, hormones and artificial ingredients.

The term natural does not have the same strict interpretation as organic does. According to the U.S. Food Safety and Inspection Service (FSIS), “natural” may be used when products contain no artificial ingredients and are no more than minimally processed. Examples of minimally processed foods include those that are smoked, roasted, frozen or ground.

Pigs raised for the production of natural pork products are handled using humane treatment. They are allowed to move freely in their living environment and, in many cases, have access to the outdoors.

Surveys indicate consumers are willing to pay more for food raised using environmentally friendly and/or humane conditions. For example, research funded by the Leopold Center at Ames, Iowa, indicated consumers would pay nearly $1 more for a package of pork chops labeled as produced under an environmentally friendly system. Of those randomly selected consumers, 62 percent said they would pay a premium for pork raised with that guarantee.

Sources

Dimitri, Carolyn and Catherine Greene, Recent Growth Patterns in the U.S. Organic Foods Market, ERS, USDA, 2002.
 
Larson, E. Anne, Earth Friendly Pork: A Niche Market Waiting to Happen, Leopold Letter, Iowa State University, 1999. 
 
Safety of Fresh Pork From Farm to Table, FSIS, USDA, 2003.


Profile originally created January 2003 and updated January 2008.