In this file:
· Pork Procurement in the Year of the Pig
The traditions of the Chinese Zodiac suggest the Year of the Pig (starting this week) is a great time to make investments and earn money. After a hectic 2018, stakeholders across the pork supply chain are certainly hoping this is true - especially where China is concerned…
· A less meaty Year of the Pig?
Will Chinese heed calls to cut down on meat for the environment and their health this New Year?
Pork Procurement in the Year of the Pig
February 06, 2019
The traditions of the Chinese Zodiac suggest the Year of the Pig (starting this week) is a great time to make investments and earn money. After a hectic 2018, stakeholders across the pork supply chain are certainly hoping this is true - especially where China is concerned.
The Bad News - Tariffs and Trade Uncertainty
Pork is the world's most popular meat and Chinese consumers eat more of it than anyone. Crucially, the nation not only loves the usual cuts, but imports incomparable amounts of what the USDA calls "variety meats." Including offal, feet, and other by-products, the category was historically a value driver for many American pork producers. Speaking to USA Today, farmer Ken Maschoff claimed the loss of buyers for these meats alone would result in a "$30 million impact" to his family-owned operation.
Altogether, 22% of the America's total pork products usually wind up overseas with China representing a $700 million market. Coming into 2018, competition for America's pork producers was already tight. Though exports to China faced just a 12% tariff, the US trailed the European Union and Canada in China.
Throughout the year, a series of retaliatory tariffs from China, Canada, and Mexico exacerbated pricing concerns for the struggling industry. Spend Matters reports that low feed prices helped ramp up pork production throughout 2017. The year, they write, saw a record number of piglets born into the supply chain. Both the poultry and beef industries also increased production and flooded the market with meat products.
In other words, tariffs were the last thing anyone needed at a time when prices were already hitting multi-year lows. Late last month, representatives from the National Pork Producers Council joined dozens of other industry groups in sending an open letter the Department of Commerce. "For many farmers, ranchers, and manufacturers," it reads, "the damage of reciprocal trade actions in the steel dispute far outweighs any benefit that might accrue to them from the USMCA."
Just how bad have things gotten? Iowa State University estimates that Mexico's retaliation alone cost pork producers $12 a head last year.
The Good News - Hope for New Markets and Progress on Sustainability
The USDA does not expect pork production to slow down in 2019. With estimates pointing to a more than 5% increase, it's imperative that pork producers identify new customers in new regions.
The National Pork Board is particularly optimistic about its relationship with Japan...
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A less meaty Year of the Pig?
Will Chinese heed calls to cut down on meat for the environment and their health this New Year?
Karoline Kank, Dialogo Chino
February 6, 2019
A week ago, staff at a popular Sichuanese restaurant in Beijing’s Dongcheng district were not only busy serving customers but also taking reservations for Chinese New Year’s Eve, celebrated on Monday. Meat accounted for 65% of the dishes on the New Year menu, typical of the several restaurant menus chinadialogue checked in the run up to the festival.
“Of course you need meat, it’s a celebration, you’ve got to have a table full of meaty dishes to create that atmosphere,” explained Chen Jianfeng, 67, a Beijing local making a reservation.
Consumption at Chinese New Year reflects more general eating practices, 40 years since reform and opening up. Frequently eating meat is no longer a luxury habit but environmentalists and nutritionists worry about its effects on health and the environment.
What to eat at New Year?
Chen Jianfeng grew up in the 1950s and 60s, when even Beijingers struggled to stay warm and fed. He used to look forward to the plates of meat-filled dumplings served at New Year. Now his childhood dreams have come true. He can eat those dumplings any day of the year, and even sit at home and order in whatever he fancies.
New Year has become an occasion for extravagant overeating, with tables groaning under the burden of ever more dishes.
The background to this is economic growth that has seen per-head GDP increase from US$165 in 1978 to $8,830 in 2017. That growth and China’s huge population means the country now eats 28% of global meat production, more than any other nation. In a particularly relevant statistic for the year of the pig, 50% of the world’s pork ends up on Chinese tables. Average meat consumption per head has increased six-fold in the last four decades, currently standing at 63 kilograms a year, and set to increase a further 30 kilograms by 2030.
That rapid growth in meat consumption comes at a cost. On January 16, the Lancet medical journal published a report pointing out that changes in the make-up of food in countries such as China – where consumption of sugar, meat and dairy products are increasing significantly – are changing global food systems, meaning more climate change, less biodiversity, more fresh water use, and damage to the global phosphorous cycle.
A study of meat consumption in China completed by environmental group WildAid China this January showed that 70% of respondents in ten Chinese cities were aware that eating too much meat could impact health – but only 4.5% could say what the consequences actually were.
“We need a food revolution,” said Jian Yi, founder of the Good Food Academy, the first Chinese-language online sharing platform on the topic of food. This January it published a sustainable Chinese New Year menu, made up of 85% vegetarian dishes and 15% high-welfare meat options. That menu will be taken to the US for the Global Food Leaders Summit, where it will help to encourage sustainable food ideals at universities including Yale and Harvard.
“I hope we can correct misunderstandings about Chinese food,” said Nie Jingjun, one of the authors of the menu, and founder of the Ajun Vegetarian Workshop. “Many foreigners think Chinese food is oily and salty, but it isn’t. Lots of our traditional foods are healthy and worth popularising.”
Defining healthy and sustainable food
Figures from the World Health Organization show that food can be a greater factor in some diseases, such as obesity and cancer, than drinking and smoking. Three billion people worldwide do not have a balanced diet – with 800 million under-fed and over 2 billion eating too much.
The Lancet report proposes a model of healthy eating which is similar to the suggestions of the Good Food Academy: 35% of daily calories to come from whole grains and tubers, most protein to come from plants, only 14 grams of red meat a day, and over 500 grams of fruit and vegetables.
The report points out that a diet lighter on meat will be a “win-win” for health and the environment: 11.6 million fewer deaths per year worldwide; reduced emission of greenhouse gases; conservation of soil and water resources; and the protection of biodiversity.
Some Chinese people are sceptical about the diet. When asked if he might try it, Chen Jianfeng said he accepted older people should eat less meat but thought his grandchildren should get to eat more meat and fish during the Chinese New Year.
“You won’t get enough nutrition if you don’t eat meat while you’re growing,” Chen said. “Researchers can be wrong sometimes.”
Easier said than done
Hou Bing, of Compassion in World Farming, said there isn’t enough discussion of the health and environmental impacts of meat-eating in China, as compared to Europe and the US. “Most of the people I know haven’t heard anything about it, and none of the mass media have shown any sustained interest.”
Nie Jingjun hears similar concerns when helping his customers put together primarily vegetarian menus. Those clients include high-end clubs and restaurants marketing healthier food.
“Many people think the only people eating a vegetarian diet are Buddhists, doing it for religious reasons,” he said.
WildAid has been promoting its Shu Shi programme in China since 2015, hoping to educate the public about the link between meat-eating and health. The campaign is fronted by celebrities Huang Xuan, Angelababy and Huang Lei. Campaign posters can be seen all over China, at bus stops, on the subway and online, with slogans such as “Change the world with every mouthful”.
It’s an ambitious campaign, aiming to reduce China’s consumption of meat 20% by 2030 – from the current 60 kilograms a year to 48 kilograms.
Steve Black, WildAid’s China CEO, admits there have been plenty of challenges. “When you mention climate change, people think of factories and cars, they rarely think that their daily diet also has an impact.”
He also says people are sensitive about what they eat: “People get offended if you criticise what they eat. Reducing meat consumption is going to be a long process. It’s important to first give people the relevant knowledge.”
A new trend
“Actually, traditional Chinese diets aren’t meat-based,” Hou Bing said. “When I was young meat was never a main dish, except at festivals. It was a side dish, complementing the vegetables.”
Hou Bing says there are two reasons for China’s rising consumption of meat. One is the adoption of Western eating habits. “People see how tall and strong Westerners are and think that’s down to eating lots of meat and want to follow suit.” The other reason is industrialisation of farming, which has made meat more available than ever before.
But things are changing. In a survey by Wild Aid, 56.1% of respondents said they were cutting down on meat, while a further 15.3% said they were willing to make the same change in the future for health and environmental reasons. The survey also found that meat consumption in the most-developed cities is lower than in less-developed cities. Earlier research suggests healthier diets mean pork consumption in China may already have peaked.
“Chinese people are becoming more concerned about healthy eating, primarily because of increasing incidence of disease, and because rising incomes and education level mean they can pay more attention to quality of life,” explained Jian Yi. “I believe that people will change their diets as they become more aware of the environmental harm caused by the livestock industry.”
Hou Bing said government policy is also changing: “Because the government is promoting green and sustainable development for the livestock industry, I’m optimistic about the future of our work.”
This article was originally published by our partner site chinadialogue.net
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