Lessons learned from covid lockdown 2020 have streamlined current processes for the pork industry this time round, but the cloud of concern still hovers.
“Things are still tight and we are monitoring the situation with wholesalers very closely, but we are managing,” New Zealand Pork chief executive David Baines said.
“There were a lot of learnings gained from lockdown last year around managing covid risk and adapting to keep operations going as an essential service.
“This lockdown has certainly had an impact on normal demand pathways with our farmers, wholesalers and processors committed to operating safely under restricted conditions.”
Under current rules independent butchers, a crucial part of the NZ pork supply chain, are restricted in how they operate.
That, compounded by capacity at the industry’s six processing plants across the country constrained to enable the regulated lockdown operations, sparked concern for potential animal welfare issues arising from a surplus of pigs on-farm.
“There is very limited capacity to hold surplus pigs on-farm as commercial farms typically supply pigs to market on a weekly basis and do not carry spare holding capacity,” he said.
“What has to be remembered is that all pigs grown and processed in NZ are consumed in NZ.”
Wholesalers do not have the capacity to process and freeze surplus volumes generated by the closure of independent butchers and foodservice operators.
Freezing surplus pork is also not a complete option to handle the additional volume because of the limited chiller and freezer storage capacity.
“Fortunately, at this stage, the flow of pigs from farms is continuing but a prolonged lockdown period will present significant challenges,” he said.
Baines says the pork consumption has a seasonal pattern.
“Last lockdown was March, this time we are later in the year and traditionally this is a lower supply time and that is helping,” he said.
“There’s also a good level of cooperation from better understanding this time between wholesalers, independent foodservice operators and butchers.”
He says learning from last time has enabled direct channels when it comes to moving surplus product.
“While independent butchers are better informed this time, it still hasn’t been the total solution with the products many are able to sell only taking 25-30% of the whole pig, but wholesalers have come in this time and picked up a lot of that surplus,” he said.
“Demand from Foodstuffs and Progressive selling greater volumes to take more is helping balance the act and demonstrates the cooperation and maturity of the parties involved.”
Food banks proved a good solution last time and they are still keen to take any surplus product.
“We are still talking with food banks as a possible option, they are saying there is a shortage of food to meet demand and will take anything they can,” he said.
Industry continues to work with the Ministry for Primary Industries and the Ministry of Health as it strives to mitigate risk and manage the eventuality of covid striking on farms and in processing plants.
“We certainly hope we don’t get to that scenario, but it’s a case of hoping for the best and planning for the worst,” he said.
In the meantime, the industry is urging Kiwis to support local farmers by eating NZ-produced pork while reminding that none of the pork imported into NZ is from countries whose production practices meet NZ standards in all respects.
Baines says Kiwis paying a premium for home-grown pork know they are getting a cut above the rest.
