What happens when you take a veterinarian, a business manager, a recruiter and a sow farm manager to Mexico?
OK, this might sound like the start of a bad joke, but the answer is simple. You get synergy and understanding that will help drive the U.S. pork industry forward.
Pork Leadership Institute (PLI) is a comprehensive training program conducted jointly by the National Pork Board and the National Pork Producers Council to ultimately develop future leaders of the industry.
Dinah Peebles, PLI representative and director of certifications and training for the National Pork Board, believes the greatest benefit of PLI is the opportunity to take back a more well-rounded understanding of what pork production is – not only in the U.S., but globally.
Peebles, along with a group of more than 25 class members and staff, traveled on Nov. 1-4 with National Pork Board and NPPC staff to Mexico City to gain exposure to foreign retail settings, showcasing market preferences relating to culture, availability and economics, trade and political boundaries. Read more about their trip here: An Inside Perspective on U.S. Pork in Mexico
Inside Mexico City
Lauren Nagel, a veterinarian with AMVC Swine Health Services in Indiana and a member of the 2022 class, says it was eye-opening to see the culture in Mexico and how important pork is in their traditions.
“I underestimated how much pork there would be in this market and how much the Mexican people consume,” Nagel says. “I feel very excited and hopeful for our industry that pork consumption is so strong here and that we have a good product that people want. It shows up in markets all over.”
She was also surprised by the variety of ways that people make use of the whole pig in Mexico.
“There are a lot of things that we don’t eat as Americans, but now we have these other export markets that will happily take it. These parts of the pig get sold and can be used in a variety of ways and that’s perfect for us to be able to use the whole pig,” Nagel says.
During their visit to Mexico City, the group toured grocery stores to see how U.S. pork is positioned in Mexico. While they were visiting Chedraui Selecto in Mexico City, the group saw a demonstration on how to prepare pork kabobs with vegetables and pork loin.
“Just seeing the amount of excitement that they’re trying to put around U.S. pork is impressive,” says Phillip Hord, director of sow production and research and innovation for Hord Family Farms in Ohio and a member of the 2022 class. “From the nutritional aspects of U.S. pork to the differentiation on flavor combinations, it’s amazing what’s happening with our product in Mexico City.”
An Open Door to Opportunity
Alex Villalobos, sow production manager for Seaboard Foods in Oklahoma and member of the 2022 class, says he developed improved communication skills, but even more importantly, he gained a better understanding of the industry.
“Now I understand the whole picture from the farm to the customer to the processing plant to policies. There’s a lot of stuff involved in the industry that I wasn’t aware of before,” Villalobos says.
He believes it’s his responsibility to share what he’s learned with others.
“Since I’ve joined PLI, I’ve been talking with my employees about it. They often ask what I do at these events,” Villalobos says. “I tell them about the big role of politics are how lobbying is very important for the industry.”
The connections he has developed have been life changing. He says he has found a close group of friends through PLI that has made the experience more than he ever hoped for.
“If you want to get more involved in the industry, this is the best way to do it. It opens a lot of doors, opens connections and teaches you how everything works,” he says. “So now you’re very prepared to be more involved in the industry.”
Read More:
An Inside Perspective on U.S. Pork in Mexico
A Full-Circle Experience: How Pork Leadership Institute Changed a Life
Record Year for Pork Exports to Mexico, Expert Shares Why
How Convenience Store Snacks and TikTok are Heating Up U.S. Pork Sales to Mexico
