Pork industry needs to better connect with Hispanics

A new report from the National Pork Board (NPD) reveals steps food retailers and packers must take to connect with Hispanics, which the NPD defines as “influential consumers who represent the biggest growth opportunity of the next several decades.”

The new report, “Time to Tango: Latinos are Pork's Future,” shows U.S. Latinos' affinity for pork and growing purchasing power make it a critical audience for the industry, but as Hispanics acculturate, their pork consumption declines.

The report is the latest in the National Pork Board’s Insight to Action research program examining key behaviors, attitudes, and cultural nuances of U.S. Hispanic shoppers. It outlines top motivators for Hispanics when selecting their preferred retailer and protein choice.

“Pork is entrenched in Hispanic heritage and culture, and extremely relevant to the fast-growing and economically powerful Hispanic segment,” said José de Jesús, director of multicultural marketing for the National Pork Board. “The pork industry must proactively engage them and better meet their needs, otherwise we risk losing the Latino consumer.”

According to the report, as Hispanic consumers become acculturated in the United States, the link between pork and culture weakens. Often, they can’t find the cuts they want for traditional dishes in mainstream stores, so they use other proteins or shop at specialty stores that offer the the cuts they want. Nearly half (49%) of Hispanics don’t choose mainstream retailers as their go-to store, and instead opt for specialty stores, ethnic markets and bodegas. To maintain and increase loyalty among Hispanic consumers, the report outlines three key motivators retailers and packers must address:

Accessibility: Most (79%) Hispanic consumers shop with someone else in their family and seek out stores that offer a family-friendly experience. More than half seek out stores offering specialty cuts. Therefore, the shopping experience and value must meet Latinos’ expectations, and the cuts and preparations they want need to be more easily available in mainstream stores.

Authenticity: Traditional family recipes are important to Hispanic consumers, but those traditions vary by the country of origin. What’s relevant to the Cuban or Puerto Rican consumer will be different than those from Mexico or Central American countries. While two of three Hispanics in the U.S. are originally from Mexico, one-third are from other nations. A “hyper-local” strategy is best and should extend beyond the meat case. Having the right cuts available is key, but also offering the seasonings, spices and ingredients that are needed to complete those traditional pork dishes is just as important.

Health: Nearly two-thirds (63%) of unacculturated Hispanics mistakenly believe pork is unhealthy. The industry must focus on the nutritional value of specific cuts, including pork’s protein profile.

“The food industry is changing rapidly; foresight and adaptability are the keys to survival. U.S. Hispanics spend $95 billion a year on consumer packaged goods and their purchasing power is growing,” said David Newman, a pig farmer and president of the National Pork Board. “It’s no longer enough to offer a Hispanic aisle or packaging in Spanish. We need to look at each area of the store and ensure we’re meeting Hispanic consumers’ needs.”