Chinese consumers are switching from pork to seafood for their protein needs, according to Bu Rui Ke (which also trades as China Brick), a research consultancy focused on agricultural commodities and publicly listed agricultural and food firms. Seafood Source reported the change is driven by higher incomes, health concerns and an aging population. The report notes average Chinese pork consumption peaked in 2014 at 43 kilograms (kg) per person, up from 11.7 kg in 1981. It is now under 40 kg.
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Pork has long been considered the bedrock protein of the Chinese diet and is typically cheaper than seafood. However, higher incomes mean consumers are better able to purchase seafood. The firm found seafood is facing a battle with beef to become the protein of choice. However, the report says pork can regain market share by focusing on higher-value products.
