Welcome As I write this, the ground is covered in snow and a warm coat and hat (at least for my hairless head) are needed to make a trip outdoors tolerable. But spring and the hope that it brings are right around the corner. Much like the weather, the livestock business has been full of challenges in the last year – low prices, market uncertainty with trade challenges across the globe, concerns about the safety of the food we produce from consumers wanting to know more about how their food is produced, and activists who disagree with the need for meat and milk as part of a healthy diet. But like a good coat and hat that help us manage a cold and snowy day, the livestock industry has the tools to address the challenges we face. And as winter turns to spring, there is much to be excited about in the meat business. Producers are more efficient and sustainable in their practices than at any time in the past. I continue to be amazed at the levels and yearover-year improvements in biological efficiency that I see in farms, ranches and feedlots across the globe. Our ability to produce more protein with fewer resources year after year is a testament to the collective work of all involved in the production of beef, pork and poultry meat. While consumer demands are changing and the traditional business model of “we make it the way we want and you buy it” may be headed out the door, all is not lost. Change can be uncomfortable, but it always creates opportunity. The ability to understand, adapt and deliver what the market will pay for is a critical skill for success in any industry. Historically, agricultural market demands have been stable: safe, high quality and inexpensive food. That
is changing with an increasing demand for safety and quality but a willingness to pay more for enhanced attributes and less work in the kitchen. Over the last 50 years, food purchased for consumption outside the home has increased 450%, and since 2015, 50% of food expenditures were for food consumed outside the home. Those that can recognize and embrace those changes, seeing them as opportunities and not as barriers, will succeed. We hope that Protein Producers is one of the tools you can use to help navigate your way through the changing business of protein production. Each of us at PAC who has the privilege of working with each of you is grateful for the opportunities that you give us to help contribute to your success in some small way every day. We are proud to be your partners in navigating the big and small challenges of business and life, and we treasure each one of your successes. We hope you enjoy this edition of Protein Producers as much as we enjoy getting to put it together for you.
All the best, Jim Lowe, DVM
