The swine producers report that in 2009, in order to meet domestic demand, there were 45,000 pigs slaughtered per month. However, in 2010, this amount was increased to 55,000 pigs per month. This growth in the Costa Rica’s pork consumption is partly due to producers’ work to improve meat quality.
Years ago, the value of the animal was quantified by the quantity of fat. Over time, consumer preferences have changed and now consumers expect lean cuts of pork. Another interesting aspect of the Costa Rican market is that traditionally consumers eat more pork ribs, pork chops and pork roast during the first six months of the year and from July to December the demand is focused on the pork leg and fine cuts. As a result of the demand for very specific pork cuts, in the last semester of 2010 the Costa Rican pork industry preferred to import the particular cuts and not slaughtering pigs, which helps avoid the need to freeze cuts that are not currently in demand.