That is according to futurist and director of Beef and Lamb New Zealand Melissa Clark-Reynolds, who kicked off Australian Pork's new podcast Next on the Menu.
She said both pandemics were merely test runs for the next international economic, health or food-security emergency, which made learning from current crisis imperative.
In the podcast, Ms Clark-Reynolds highlighted the potential for pig producers to tap into markets for collagen and bone broth.
“In the short term, one of the things that I think is a major opportunity is collagen,” Ms Clark-Reynolds said.
“There’s a real trend around using the whole animal and we need to think carefully how we can do that.
“I haven’t really seen pork bone broth on the market, and I don’t know why?”
She said producers should also take the alternative proteins industry seriously.
“When we see the future and we don’t agree with it, we don’t like it, or we don’t get it — our first response is to mock it,” she said.
“Some industries blew it because they did not take the threat seriously.
“Ultimately, they didn’t respect the customer enough.”
The future-focused podcast is hosted by Australian Pork chair Andrew Baxter and Australian Pork general manager of business and innovation Mitch Edwards.
A range of guests have been selected to challenge the Australian pork industry, with new episodes released fortnightly.
The first episode of Next on the Menu will be launched on Friday, September 4, and can be found at: australianpork.com.au, at anchor.fm/nextonthemenu, on Spotify or on Apple Podcasts.
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