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Methodology/Purpose Online survey completed by nearly 100 chefs nationwide.

Research Highlights from A confidential survey among readers of Plate magazine “Usage of Pork Products Among Chefs.” June 2006. Methodology/Purpose Online survey completed by nearly 100 chefs nationwide. To help niche pork producers/processors understand chefs’ needs and interests.

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Methodology/Purpose Online survey completed by nearly 100 chefs nationwide.

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  1. Research Highlights fromA confidential survey among readers of Plate magazine “Usage of Pork Products Among Chefs.”June 2006

  2. Methodology/Purpose • Online survey completed by nearly 100 chefs nationwide. • To help niche pork producers/processors understand chefs’ needs and interests. Respondents • 51% fine dining/white tablecloth, 29% casual dining/dinner house, 20% other (i.e. catering, private club). • 42% East Coast, 32% Midwest, 14% West Coast, 7% South, 5% Mountain.

  3. Highlights • Many niche pork attributes are considered important – but not easy to find.

  4. Highlights • The importance of some niche pork attributes is even higher among fine dining/white tablecloth chefs, and price less important.

  5. Highlights • Some niche attributes are considered easier to find in certain regions: • 34% of Midwest chefs stated “locally grown pork” as being easy to find compared with 21% of all chefs surveyed, and only 19% of East Coast chefs • Some niche attributes are considered more important in certain regions: • 59% of East Coast chefs stated “pork raised without growth promotants” as important compared with just 34% of Midwest chefs • 41% of East Coast chefs stated heirloom breeds as important compared with 28% of Midwest chefs

  6. Highlights • 66% of all chefs surveyed buy locally grown or farm direct pork at least some of the time – 80% of fine dining chefs buy local or direct at least some of the time. • Fine dining chefs are more likely to always buy local or direct (21% versus 12% for all chefs).

  7. Highlights • “Availability” and “knowing/being approached by local producers” was the most common motivating factor for buying local/direct. What motivates, or would motivate you to buy locally grown or farm direct pork? • Some buy local/direct because of personal convictions: “it’s the foundation of what we believe in,” “it’s the right thing to do,” “it’s my ideas and beliefs.”

  8. Highlights • 44% of chefs surveyed mention niche pork characteristics on their menu such as: - Berkshire or kurobuta pork - farm name - brand name - “organic” - “locally grown” - “farm raised”

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