Pork consumption soars in Argentina and Colombia

In Argentina, per‑capita pork intake has risen roughly 300 % over the past two decades, reaching about 20 kg a year. The National Institute of Industrial Technology (INTI) examined five cuts—cuadrada, nalga, paleta, bola de lomo and bondiola—finding that all provide high‑quality protein but differ in fat content. Cuadrada ranked highest in protein (21.9 g per 100 g) and lowest in fat (2.3 g), while bondiola had the least protein (17.8 g) and the most fat (14 g).

Colombia has seen a similar jump, with pork consumption climbing from under 4 kg to around 16 kg per person annually. Industry leaders attribute the growth to improved product quality, greater technicalisation, promotional campaigns and competitive pricing, which have boosted domestic production, cut import reliance and opened new export markets. The sector now aims to sustain growth through innovation, support for small‑ and medium‑scale producers, and further productivity gains.