In recent years, pork producers in the Americas have seen major changes in the marketplace. One of the most prominent changes is a shift in focus to rising foreign markets, especially in Asia.
“The markets have moved from local, to regional, to national, to international, to global and nowadays to ‘glocal’,” says Osler Desouzart, CEO of OD Consulting. “My professor and guru, Vicente Falconi, has one sentence that sums up the present market rules of engagement: ‘The international market includes the street where you live.’”
A specialist in the international marketing of meat, Desouzart foresees the largest increase in consumption taking place in developing countries. “Global companies will build their global presence through local operations in key markets, and most of them acting in meats are or will become multispecies,” he says.
He will explain his perspectives about future growth of the pork industry in his talk at United Pork Americas in Orlando, Fla., on Sept. 7-9, 2022. “From a strategic view, we’ll look at the future of the meat market — who is who and, above all, who shall be whom in world pork demand and supply. Some will survive and some will not, as it has happened in the past.”
Sustainable Advantage
Facing supply-chain disruptions due to COVID-19 and the war in Ukraine, as well as the threat posed by African Swine Fever, pork producers in the Americas are understandably concerned about what to expect in the evolving global marketplace. While some factors bode well for growth into expanding markets, the race, according to Desouzart, will be won by those who are best prepared.
“Knowledge, intelligence — data and analysis — and the search for continuous improvement are the tools needed to survive in this market reality,” he says. Events such as United Pork Americas, where producers can hear from experts on how to solve their challenges and boost their operations, are a vital source of this knowledge.
“It will be a place to learn,” he says. As far as why producers should attend, he adds, “I think that Arie de Geus has answered this question: ‘The ability to learn faster than your competitors may be the only sustainable competitive advantage.’”
Get to Know Osler Desouzart
Favorite pork dish: Either pork ribs, center cut, or pork belly cooked barbeque style, simply with salt and pepper. Please don’t hide the taste of the meat with sauces
Education: Osler Desouzart has a law degree from the State University of Rio de Janeiro, Brazil, and a degree in Marketing from the Escuela de Alta Dirección y Administración, Madrid, Spain. He also has a degree in Export and Import Management from the Pontifical Catholic University of Rio de Janeiro, Brazil, and a degree in Total Quality Management from Fundação Dom Cabral, Belo Horizonte, MG, Brazil. He holds a Proficiency Certificate in English from Cambridge University.
Favorite place to travel: I am an internationalist who loves cultural and historical diversity. Absolutely impossible to choose one.
Favorite pastimes: Reading and movies are my favorite. I have a particular interest in history, both the American Civil War and World War II, the European theater.
Favorite theme park in Orlando: Tough one. Probably Universal but all are fantastic.
To hear more insights from Osler Desouzart and other industry experts, attend United Pork Americas. Register for the conference today at www.UnitedPorkAmericas.com.
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