Print

Marketing of Canadian Pork

Canadian hog and pork prices generally follow the four year North American price cycle, which is more volatile than in most other countries. Price and availability of product change quickly. Domestic demand exhibits distinct seasonal characteristics which influence product availability, as do buying habits of major international customers.

Canadian hog production and marketing are subject to seasonal and cyclical variability. Although Canadian hogs are virtually all raised in-doors, farrowing and growth rates are still influenced by climatic conditions which results in some seasonal patterns - generally the highest number of hogs are marketed in the first quarter of the year and the lowest on the third quarter. In recent years, the difference between those quarters, averaged around 2% which is much lower than many other warmer countries.

While no two product and price cycles are strictly alike, a North American (Canada and United States) cycle usually lasts about four years, with two years of below average slaughter and higher than average hog prices, followed by two years of higher than average slaughter and lower hog prices. Generally, loin and rib prices peak in the Summer and there is a distinct seasonal demand for legs at Christmas and Easter.

Canadian pork is usually offered for sale in the form of primal cuts, generally consisting of the butt, picnic, belly, loin and leg. It is usually leaner than U.S. pork and the Canadian style of cutting differs somewhat from the U.S., particularly in the loin and shoulder cuts. A Canadian Pork Buyers' Manual (available from Canada Pork International) should be consulted for more detailed information as to trimming, and more specialized cuts. Many variations are possible to suit the customer and while these are not listed here, Canada Pork International will gladly provide the information upon request.

Approximately 50% of all Canadian pork is further processed into cooked and cured products. Our competitive pork prices and advanced processing technology have resulted in an efficient production of bacon, ham and sausage products. In addition, Canada's rich multicultural heritage has led to the development of a wide variety of specialty pork products.

Buying pork and pork products from Canada is facilitated by a very efficient infrastructure which allows Canadian pork suppliers to serve their domestic and foreign customers well. Canadian pork products are usually sourced directly from packers or through one of a number of experienced trading houses. Product is usually offered ex East or West Coasts, which are both well serviced with refrigerated container service. For customers within the continent, product is generally offered in refrigerated truck load lots.

Normally chilled or frozen pork is offered in truck or container lots, weighing approximately 18 tonnes. The usual practice is for product to be quoted for prompt or nearby shipment in single or multiple load quantities. Long term, fixed pricing is not common and there are no export subsidy programs.

In order to increase domestic pork consumption the Canadian pork industry has implemented in recent years a very successful marketing strategy reaching consumers directly through advertising and recipe dissemination, and indirectly via programs with influences, such as the media and health professionals, the retail and the foodservice trade. The campaign stresses the leanness, wholesomeness and versatility of Canadian pork. At the retail level, programs have been developed to increase the number and variety of pork cuts, particularly new value-added cuts, and to implement new presentation and merchandising techniques which significantly increase pork sales and profitability.

While pork is the most versatile meat, too often in North American restaurants it is not exploited to its full potential. A comprehensive program which includes new product development, introduction of new and exciting recipes as well as promotion activities has significantly increased the frequency and variety of pork dishes on Canadian menus. This has given pork a new modern and exciting image.

  PORK PRODUCTION TABLE, DOMESTIC CONSUMPTION CANADA
- 1985-2010
  Production
(000 TM)
Exports
(000 TM)
Exports as a %
of production
Imports
(000 TM)
1985  1088,4  250,8 23,0 21,6
1986  1093,9  271,9 24,9 18,0
1987  1121,8  301,1 26,8 22,2
1988  1181,6  318,8 27,0 14,8
1989  1177,1  284,8 24,2 12,6
1990  1123,8  297,1 26,4 14,3
1991  1096,2  270,0 24,6 14,9
1992  1207,7  295,6 24,5 15,8
1993  1194,3  303,0 25,4 22,1
1994  1229,4  301,4 24,5 39.5
1995  1275,8  357,0 28,0 40.2
1996  1227,8  372,2 30,3 48.6
1997  1256,7  420,2 33,4 62.4
1998  1393.6  433,8 31,1 66.9
1999  1563.9  519.6 33.2 69.8
2000  1640.0 636.7 38.8 74,1
2001  1731.1 732.6 42.3 89.4
2002  1857.2  876.2 47.2 91.6
2003  1880.7  988.6 52.6 89.6
2004 1934.7 983.4 50.8 100.5
2005 1918.5 1103.0 57.5 134.3
2006 1900.0  1093.8 57.6 142.1
2007 1906.7 1044.6 54.8 168.5
2008 1947.8  1147.6 58.9 192.4
2009 1943.4  1142.9  58.8 179.0
2010 1925.9  1179.6  61.2 185.3

  Domestic Disappearance (000 MT) Imports as a % of domestic Disappearance
  Per capita
  Carcass Equivalent (kg)* Retail Weight (kg)*
1985  748,8  2,9  28,9 21,6
1986  728,1  2,5  27,8  21,1
1987  726,8  3,1  27,4  20,8
1988  751,5  2.0  27,9  21,2
1989  784,0  1,6  28,6  21,7
1990  723,9  2.0  26,0  19,9
1991  724,9  2,1  25,9  19,7
1992  804,8  2,0  28,4  21,6
1993  792,4  2,8  27,6  21,0
1994  823,9  4.8 28,4 21,5
1995  814,,8  4.9 27,8 21,1
1996  769,7  6.3 26,0 19,8
1997  760,2  8.2 25,4 19,3
1998  865,5  7,7 28,7 21,8
1999  917,8  7,6 30,1 22,9
2000  880,5  8,4 28,7 21,8
2001 897,7  10,0 28,9 22,1
2002 871,9 10.5 27,8 21,1
2003 794.1 11.3 25,1 19,1
2004 851.1 11.8 26,6 20,3
2005 742.6   18.1  23.0 17,5
2006 763.6 18.6 23.4 17.8
2007 825.8  20.4 25.1 19.1
2008 789.2  24.4 23.7 18.0
2009 787.7  22.7 23.4 17.8
2010 739.8  25.0 21.7 16.5

 
Web Design by Egzakt
Latest updates: 2017/02/01