Delicacy Or Taboo Options

Something delightful or pleasing can be considered as a delicacy. A delicacy to some and a taboo to others, swine/pig meat has been a controversial food source world over. Depending on the region, culture and belief system connected the demand for the meat varies. Demand from Asian countries seems to be the highest compared with other regions of the world. It is also considered the most consumed red meat globally.

Domestic varieties of swine/pig is considered the oldest form of livestock dating back to 5000 B.C. it also exceeds approximately 1 Billion in population globally at present. Domestication of the wild boar is believed to have taken place either in the Near East or China enabling the current day piggeries or farms to rear this versatile food source.

Present State

How has this meat source gained its current reputation? The pig is considered an omnivorous mammal with the ability to harbour infectious, transmittable parasites that incites fear & caution in many consumers. This has actually worked in favour of this industry by paving the way for innovative and advanced farming techniques to be developed to harness the delicious meat in a safer manner. These advances have also allowed the breeders to increase quality and weight of the animals from 45Kg’s to 370 Kg’s globally.

Containing a pleasant texture and high content of fat, Pork can be freshly cooked or cured for extending shelf life. It is advised to refrigerate fresh pork at 40 0F / 4.5 0C and use within 3 – 5 days whilst cooking is advised at approximately 165 0F / 73 0C for at least 20 Minutes to 2 1/2 hours depending on the volume and methodology used. Cured products are constantly reviewed by consumer authorities to ensure expiry timelines are adequate to suit various market conditions.

Health Concerns

The fat content in pork created health concerns for consumers in the 1970’s in USA paving way for better genetics to facilitate a healthy product that can be enjoyed. The process of improving the meat content, lessening fat & advancements to the immune systems through genetic improvements has ensured better pork available for consumers. Having a qualitative standard in the supply chain acceptable to wider communities and countries enhances business share whilst increasing benchmarks in creating the safest pork in Taiwan for human consumption. The process begins with advanced traceability and transparency on the veterinary processes, feeding, slaughtering, packaging and distribution that ensures the standards required.

Advancements enabled through science, technology and business process developments have provided avenues for many pork suppliers to enhance standards within farming operations allowing share increase in global markets. Therefore this tasty treat is not only easily accessible now but also safe to consume.