Processing innovation can adjust the imbalance between meat supply and demand

For a long time,"cheap meat hurts farmers, expensive meat hurts people" has been plaguing the aquaculture industry, between falling and rising, the interests of all parties do not give way, the result is often no absolute winner. In the maze of "ups and downs", most practitioners are difficult to find a clear direction, which is not conducive to the healthy development of animal husbandry.

How to get out of the "pig cycle" cycle, the industry has pinned their hopes on the meat processing industry. The industry believes that only by improving the level of meat processing, optimizing the market supply structure of products, and taking into account the interests of breeding, processing, sales, consumption and other links, can we avoid this chaotic sudden rise and fall and achieve multiple wins at one stroke.

However, when thousands of troops rushed into the army of meat processing, the processing industry ushered in the cruel reality that ham sausage consumption shrank and canned meat left the market, which made us have to re-examine the transformation of consumption concept in the new era, faster, smarter, more personalized, healthier and safer in order to win the market. Therefore, in recent years, new meat products such as dried pork, coconut roasted sausage, walnut ham sausage, barbecue bag and so on have emerged in the market, and their outer packaging has been creatively printed with the words "private customization","love" and "small freshness", attracting old customers to "taste fresh" one after another, and at the same time "winning over" a number of emerging consumer groups.

Recently, in Shilin County, Yunnan Province, there has been a food enterprise that uses pork to make dumpling skins. Reported that the company uses the original ecological pork to make dumpling skin, from the lean meat into pulp, to add sweet potato powder hand-rolled dumpling skin, and then to use pig hind leg meat to make stuffing, each process adhere to pure manual completion, and creatively Wenzhou taste and Yunnan flavor combination, by Beijing, Shanghai, Shenzhen, Chengdu, Chongqing and other places of consumers favor, products in short supply. It is understood that this idea is the first in the whole Yunnan Province. Undoubtedly, making dumpling skin with pork is a positive innovation in meat processing industry, and has achieved good benefits, which can stimulate more practitioners 'enthusiasm for innovation.

However, innovation is not the same as invention. It cannot be limited to meat products that have not been developed by our predecessors. Instead, we should open our minds to ensure that we do not blindly, follow the trend or deliberately increase the research and development of new products and the upgrading and transformation of existing products according to local conditions, as well as the personalized and diversified treatment of their marketing forms. It can also be said that as long as it meets the requirements of relevant national food laws and regulations, respects the market consumption habits of different groups, different regions and different periods, creatively handles the raw materials, shapes, flavors and packaging of livestock and poultry products, and such products have sufficient consumption demand in the market, can save costs and reduce consumption, and can improve food safety level and economic benefits, then such products have achieved innovation in the true sense.

"October pregnancy, one delivery", meat products innovation is not overnight, nor is it a simple addition multiplication, but through repeated tests of the market and repeated adjustment of supply and demand. When a kind of meat can be processed into hundreds of thousands of kinds of food and is widely praised by the market, naturally, ten livestock and poultry can have ten million sales, and the strange phenomena of "cheap meat hurts farmers, expensive meat hurts people" and "pig cycle" will be greatly alleviated.