CP+Group+7

  Spam = =

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 * List of Ingredients:**

Chopped pork shoulder meat with ham meat added. Salt Water Potato Starch Sugar Sodium Nitrite Producer: Hormel Foods Inc. City of Production: Austin, Minnesota

**Legend for Group 7: ** Audrey-Black Jordana-Blue Robin-Fushia Byron-Green

Pork, the main ingredient in Spam, is considered to be a healthy meat that is low in fat, especially with the recent trend towards raising pigs as lean as possible. A 3 ounce portion of fresh pork provides 164 calories and 6 grams of fat (Pork). Spam, however, is a much less healthy choice at 174 cal for just a 2 ounce servings and 15.3 grams of fat; of which 5.5 grams of which come from saturated fats (Hormel Spam). One positive is that although SPAM is high in fat, there are 0 grams of trans  fats which is a major concern to consumers in today’s market place. In 1986  Hormel made the move to provided low sodium Spam, where the can states that there is 60% less sodium than their regular luncheon meat. To accomplish this, they have replaced some of the sodium nitrite with potassium chloride. This substitute additive is used as a preservative and recommended for people on low sodium diets, as well as a good source of potassium. Since Spam contains additives and the pigs are exposed to antibiotics, it can not be considered to be organic. In order to be organic, guidelines are set that do not allow antibiotics, chemicals or additives. The Hormel company promotes ‘natural’ over organic because of the expense for Hormel to change over to organic. Although Hormel calls Spam ‘natural’, organic food stores do not accept this claim. “Hormel Foods has focused on taste and convenience as the top priorities, than followed by an element of being good for you.” (Ethical Shopper, 2007) However, overall Spam is not a food that is recommended to promote weight loss due to its high fat, high sodium, and low nutrient content (Spam.com). There are no claims on the cans that the contents have been fortified with of additionally nutrients. In terms of nutritional value, the label states that there is no Vitamin A or C, no Calcium, and a serving only provides 2% of a person’s daily value of iron. Finally, while the label lists sugar as 0 grams per serving, the product also provides 0 grams of fibre as well.  At one time, the Pork industry was mostly made up of small independent farmers who raised their herds from their birth to the time that they were ready to be sold at market. These farmers, generally, also grew the grains needed to feed their pigs as well. At market, pigs are sold to the highest bidder based on the weight and product quality. Due to the large natural variation in the sizes, shapes, and quality of hogs at these markets, the industry had to develop a broad range within their grading systems in order to evaluate pork quality. However, this open production method that leads directly to the marketplace is becoming increasingly more difficult to maintain as larger companies, who can produce higher volumes, have entered into the economic equation. In fact, there is speculation that independent farmers may soon be crowded out and lose their access to the marketplace completely (Barkema, et al, 1993). These new emerging super-producers employ modern methods of hog production that are more high tech; consequently the hog supply had trended towards larger, more uniformed production. Science and genetics have also been used to produce high quality meats that have a lower fat to muscle ratio. Animal diseases are closely monitored and quickly dealt with in the more industrialized farms. Vertical integration, or involvement at all levels of the production process, is now commonly used which gives pork processors more control over the end product. While the farmer is responsible for raising the pig from a young age //(not birth)// to market weight based on the land, buildings, labour, equipment, and supplies they provide as part of running the farm, they are under contract with the processor and are guaranteed a set price for their pork and are also encourage by built in performance incentives. This form of agriculture makes the farmer more of an employee of the processor than an independent entity, but also provides stability and security to the grower in the form of guaranteed sales and price. <span style="color: rgb(255, 0, 102);">This new form of production is reinforcing and supporting the production leaner cuts of meats through the ability to afford fat testing equipment, reproductive technologies, and software that track the performance of each breed; all designed to meet consumer demand. Pigs are now feed carefully formulated diets structured to ensure that they grow as quickly as possible; while supplemental drugs are added to further boost growth rates and cut the fat percentage in the meat. All these new technologies and ideas reduce the risk to farmers and meat processor by limiting the variables that inhibit the production of quality meat. <span style="color: rgb(255, 0, 102);"> <span style="color: rgb(255, 0, 102);">Once the pigs are fully grown and ready for processing, they are sent to slaughter houses where they are received and herded into holding pens. In an attempt to make the slaughter process humane, they are rendered unconscious using CO2 inert gas (Slaughterhouse). They are then strung up by their hind legs and a sharp knife is used to sever their carotid artery and jugular vein, leading to exsanguination. Following death, the head, limbs, reproductive tract, and skin are removed. The internal organs are removed and examined for any sign of disease and once cleared, the carcass is inspected. After inspection, the carcass is subjected to “intervention”, a processing procedure of subjecting the meat to steam, hot water, or organic acids. The meat is then chilled to prevent deterioration and the growth of micro organisms. Finally, the meat is divided into sections that are to be sent to distribution center and then on to butchers, that includes Hormel. <span style="color: rgb(255, 0, 102);"> <span style="color: rgb(255, 0, 102);">Once the Hormel processing plant received the product, some the shoulder meat and ham are finely ground and mixed with courser chunks of meat to create a pate like mixture (Lefkowitz, 1995). The difference between ham and pork is the cut of the meat. Ham comes from the pig’s upper rear leg while pork describes other cuts such as the shoulder. (Spam.com) <span style="color: rgb(255, 0, 102);"> Spam ingredients of meat, modified potato starch, salt, sugar and sodium nitrite are combined and allowed to cure overnight. <span style="color: rgb(255, 0, 102);">Water is added to allow the mixture to combine properly; while the modified potato starch is used as a binding and texturing agent. Sugar and salt are used for both curing and flavour reasons. The sodium nitrite additive helps retain the meat’s pink color, as well as to protect against the development of botulism //(to a small degree)//. As mentioned above, low sodium SPAM, Hormel has replaced some of the traditional sodium Nitrite with potassium chloride to provide the taste but not the sodium. The grinding and curing processes are done in refrigerated environments in ordered to prevent bacterial growth within the food. The following morning, while still raw, the meat is place in lightly oiled cans that are then sealed. The canned meat is cooked and at the same time it undergoes a sterilization process. Once this final step has been completed, the cans are sent for packaging and shipping. <span style="color: rgb(255, 0, 102);">Spam is produced in multiple facilities around the world (Hormel Foods International Corporation). There are two processing plant in the <span style="color: rgb(255, 0, 102);">United States <span style="color: rgb(255, 0, 102);">; as well as plants in <span style="color: rgb(255, 0, 102);">Denmark <span style="color: rgb(255, 0, 102);">, the <span style="color: rgb(255, 0, 102);">Philippines <span style="color: rgb(255, 0, 102);">, <span style="color: rgb(255, 0, 102);">China <span style="color: rgb(255, 0, 102);">, <span style="color: rgb(255, 0, 102);">Japan <span style="color: rgb(255, 0, 102);">, <span style="color: rgb(255, 0, 102);">Panama <span style="color: rgb(255, 0, 102);">, and <span style="color: rgb(255, 0, 102);">South Korea <span style="color: rgb(255, 0, 102);">. These plants allow for the production required to meet the demand around the world, while minimizing shipping costs. <span style="color: rgb(255, 0, 102);"> <span style="color: rgb(255, 0, 102);">There are distribution centers in eight different countries, not including the <span style="color: rgb(255, 0, 102);">United States <span style="color: rgb(255, 0, 102);"> where Spam originated. In most countries, Hormel has contracts that allow local contractors to not only distribute the product, but also to produce it, sell it, and marketed it ( Hormel). If additional assistance is required for importing or exporting purposes, there is a Hormel Logistical Support team that can help contracted distributors navigate through the rules and regulations of 50 different countries. <span style="color: rgb(255, 0, 102);"> <span style="color: rgb(255, 0, 102);">Spam marketing teams around the world are tasked with building and ensuring a strong branding of the Spam product. Since its inception in 1937, Spam has managed to develop and maintain a strong market share around the world. The product has a long history and cultural identity. It was widely used and considered a staple during World War II, because it provided reasonable nutritional value and had a long shelf life. This existing market positioning encouraged the marketing team to focus its efforts on promoting Spam as a dietary staple for use by the military and at home during the war. They even did their part in the war effort to conserve by producing their labels in black and white. Their ’Hormel Girls’” toured <span style="color: rgb(255, 0, 102);">America <span style="color: rgb(255, 0, 102);"> promoting the product (Hormel). <span style="color: rgb(255, 0, 102);">Today, Hormel foods still has close leverages its ties with the military and in 2007 launched a scholarship program for military families. Culturally, Spam was brought back into the public eye in the 70’s when Spam classic was used in the <span style="color: rgb(255, 0, 102);">Monty <span style="color: rgb(255, 0, 102);"> <span style="color: rgb(255, 0, 102);">Python <span style="color: rgb(255, 0, 102);">’s Flying Circus comedy sketch. However, Spam has developed a reputation as a product only consumed by the poor; as well as suffering from negative rumours that question what the product is actually produced from. The global marketing team has worked hard throughout the many countries that distribute their product to overcome these issues and to continue to produce a product that people around the world enjoy. One example of their success is <span style="color: rgb(255, 0, 102);">Hawaii <span style="color: rgb(255, 0, 102);">, the largest consumers of Spam, where on average each person eats approximately four cans of Spam per year (Spam). South Korea also consumes a large amount of Spam at 10 million pounds per year. Even more astounding is the fact that Guam, an island in the Western Pacific Ocean consumes 12.2 pounds per year with their favourite flavour being Hot and Spicy Spam. (Rehak, 2002) Spam maybe consumed more in Hawaii and Guam because it can act as an alternate source of protein when fresh meat is expensive or unavailable to the island.
 * <span style="color: rgb(255, 0, 102);">Nutritional Analysis and Issues **
 * <span style="color: rgb(255, 0, 102);">Farming Practices **
 * <span style="color: rgb(255, 0, 102);">Pork Processing **
 * <span style="color: rgb(255, 0, 102);">SPAM Processing **
 * <span style="color: rgb(255, 0, 102);">Distribution **
 * <span style="color: rgb(255, 0, 102);">Marketing **

In the United States, Hormel procures hogs from over 775 independently owned breeding farms across the Midwest United States as well as the three company-owned farms in Arizona, Colorado, and Wyoming (Hormel Foods, 2009). From these breeding farms the hogs are then shipped to a Concentrated Animal Feeding Operation (CAFO) until they reach the right size to slaughter. There are many concerns related to “finishing” off the hogs before they got to slaughter. Some of the concerns related to CAFO’s include: <span style="font-size: 110%; font-family: 'Times New Roman',Times,serif;">I<span style="font-size: 110%; font-family: 'Times New Roman',Times,serif;">n addition to human health problems, the hogs themselves display abnormal behaviour patterns. Some of these behaviours include tail biting and fighting; the health problems that hogs contract are: foot pad lesions, respiratory problems, and leg problems that come with living in close proximity and on slatted floors (Gegner, 2004).
 * S<span style="font-size: 110%; font-family: 'Times New Roman',Times,serif;">PAM: <span style="font-size: 143%; font-family: 'Times New Roman',Times,serif;"> //From Farm to For////k// ** <span style="font-size: 110%; font-family: 'Times New Roman',Times,serif;">
 * <span style="font-size: 110%; font-family: 'Times New Roman',Times,serif;">Poor air quality due to odour pollution.
 * <span style="font-size: 110%; font-family: 'Times New Roman',Times,serif;">Antimicrobial resistance due to the widespread use of antibiotics in the food fed to the hogs.
 * <span style="font-size: 110%; font-family: 'Times New Roman',Times,serif;">Community impacts that include: decreased property values, social cohesion, local business purchases, infrastructure, population, and the socioeconomic structures that support the unsubsidized family farms in the area.
 * <span style="font-size: 110%; font-family: 'Times New Roman',Times,serif;">Health concerns resulting from the hydrogen sulphide (H2S) emissions that can result in neurological damage.
 * <span style="font-size: 110%; font-family: 'Times New Roman',Times,serif;">Water quality due to the increased levels of nitrogen and phosphorus which can cause an increase of algal blooms in water ways or contaminate ground water so that it becomes undrinkable. These minerals are found in the wastes from the animals contained in the CAFO’s; the waste also contains pathogens that can prove to be harmful if ingested by humans. (Iowa’s Center for Agricultural Safety and Health)

From the CAFO’s, the pork goes to a processing plant where the carcasses are processed for consumption. There are three main processing plants that provide Hormel with pork. These are: Farmer John (owned by Hormel) in Vernon, California; the Hormel Foods plant in Fremont, Nebraska, and Quality Pork Processors Inc. – a third-party pork supplier to Hormel in Austin, Minnesota. Other Hormel processing plants located in various areas around the United States in: Stockton, California; Atlanta, Georgia; Algona, Knoxville and Osceola, Iowa; Aurora and Rochelle, Illinois; Wichita, Kansas; Austin, Browerville and Long Prairie, Minnesota; Fremont, Nebraska; and Beloit, Wisconsin. In addition to having hogs supplied from Hormel-owned farms, they also purchase hogs from independent pork producers in the Midwest for their Austin and Freemont processing plants. (Hormel, 2009)

As a result of purchasing their pork form domestic suppliers, the main ingredient in SPAM incurs very few food miles during processing. However, after the pork has been processed into the product SPAM, the food miles increase drastically. For example, if the grocery stores in Prince George import SPAM from the Vernon, California plant, then it will have travelled 1,109 km (1,699 mi) or if it is imported from the same plant to Vancouver, then it will have travelled 768 km (1,280mi). There are neither processing plants nor any hog farms that supply pork to Hormel for the production of SPAM, thus the finished product purchased in the stores originates from one of the processing plants in the United States, causing the drastic increase in the number of food miles the product travels.


 * // Analysis of the Hormel Foods //**

“Hormel Foods strives to be a company where people aspire to work and never want to leave. We have a tradition of fostering long-term careers that starts with promoting from within and is supported by competitive compensation, benefits, training and a safe work environment” (Hormel, 2009). This philosophy has been borne out through the fact that here have not been any strikes at Hormel since 1985. More than 1500 workers walked off the job during the strike which started in August and ended in early 1986. When it finally ended, 500 employees went back to work and the rest were either dismissed or given early retirement (Answers.com). Since then, Hormel has not seen any major job action by the union and seems to be a fairly stable and safety oriented employer. Every employee must engage in safety training from the day he/she begins work. The type of training the employee gains includes: employees how to handle the animals properly and humanely, how to safe food handling during SPAM production. Hormel is dedicated to producing food that is safe for the public to consume so they include HACCP training; Better Processing School, an in-house Quality Control University, and job-specific training to ensure that all of the products produced meet the federal standards for public consumption. As Hormel develops better safety practices they share the best food practices with their industry partners. Due to this high dedication to safety, Hormel Foods Inc. has been one of the safest companies in the American Pork Industry.

In addition to ensuring the safety of their employees, Hormel is also dedicated to raising their hogs in a humane manner. Each company owned farrowing farms and at all of the farms which supply hogs to Hormel must comply to company, local, state, and federal standards to ensure that the animals are handled in as humane manner as possible. To ensure that the quality of the animal is received by Hormel is, the company created a Food Quality Assurance Program that outlines how the animals are to be treated. The guidelines put forth by the company are followed at all three of the company owned farms. Besides being dedicated to safe and animal safety, Hormel is committed to improving the environment. Starting in 2008, the company has a plan that will reduce the amount of energy used at each of their plants by ten percent in five years and reduce the amount of water consumed by two percent each year for five years, increase in water recycling at their production plants to reduce water consumption at the production plants in all 41 states. To date Hormel has introduced several measures that have reduced the amount of water, air (greenhouse gas emissions) pollution which occurs during processing and shipping. Last, but not least, Hormel is committed to helping the people in the communities where their plants are located. Their philanthropic activities include: donating food products to local food banks, donating both cash and donations-in-kind to various community-based and national charities, supporting employees who volunteer as tutors in after-school programs, and also awarding more than $125,000 in scholarships annually. (Hormel, 2009)

<span style="color: rgb(0, 128, 0); font-family: 'Times New Roman',Times,serif;">** Methods and Issues associated with each part of the Chain ** <span style="color: rgb(0, 128, 0); font-family: 'Times New Roman',Times,serif;"> <span style="color: rgb(0, 128, 0);">PROCESSING <span style="color: rgb(0, 128, 0); font-family: 'Times New Roman',Times,serif;">__4__.2 million pigs are slaughtered annually for Hormel Foods Corporation. That is a lot of pigs. 85-95% of Spam is made from pork shoulder, a less desirable cut of pork. The rest of the parts are sold for profit, making Spam production cost effective and highly profitable. In 2008, P.E.T.A. (People for Ethical Treatment of Animals) went undercover at an Iowa pig factory farm, which supplies piglets who are raised and killed for Hormel products. PETA found rampant cruelty to animals committed by workers and supervisors. (//P.E.T.A. website//) Hormel claims to have a policy on the ethical treatment of animals but it is nowhere to found on their official website.

<span style="color: rgb(0, 128, 0); font-family: 'Times New Roman',Times,serif;">LABOUR

Spam is produced in Austin, Minnesota where the production factory employs approximately 1600 people. In addition, 1000 people are employed at Quality Pork Processors, a division of the company devoted to butchering for Hormel. Quality Pork Processors was created in mid 1980’s in response to a strike. Workers at the Hormel plant are unionized (Local 9 of United Food and Commercial Workers Union). In 1985 there was a major strike over wages and benefits. With the company’s refusal to negotiate, the situation deteriorated, and eventually the National Guard had to be brought in. The 1985 strike divided the town and there is resentment even to this day. Much of the Spam plant today has become mechanized leading to a sever loss of jobs. Fewer than thirteen people are required to keep the Spam line running at a rate of 435 cans a minute. (//Spam: A Biography//)

MARKETING

<span style="color: rgb(0, 128, 0); font-family: 'Times New Roman',Times,serif;">It all started with the name in 1937, easy to remember and instantly recognizable. In 1992, Hormel began creating Spam merchandising. Today Spam merchandising is a multi-million dollar enterprise. Everything from clothing, candy, snow-domes, Christmas ornaments, sandals, beach chairs and countless other spin-off products are available with the official Spam logo. In 1998 the official SPAM fan club was created for Spam fans everywhere. Spam even has a company mascot- a can of Spam called, not surprisingly, Mr. Spam. <span style="font-size: 10pt; color: rgb(0, 0, 255);">Just in case Spam lovers needed more Spam, a Spam museum opened September of 2001, in Austin, Minnesota and has been visited my more than 20,000 people! (spam.com) When people purchase Spam they are not just buying a product but are able to join in a unique part of American culture. Over the years, Hormel has endeavored to reach a wider target audience by deviating from the original recipe to introduce Spam Lite, Spam Less Sodium, Spam Oven Roasted Turkey, Spam with Bacon, Spam with Cheese, Spam Hot & Spicy and even Spam Hot Dogs. (//Spam.com//) Spam is a brand that is recognized around the world and thus, an example of extremely successful marketing.

ENVIRONMENT <span style="color: rgb(0, 128, 0); font-family: 'Times New Roman',Times,serif;">In recent years, people have begun taking note of environmental concerns associated with industrial pork production, for example, the threat that excessive manure concentrated in one area poses to community water quality. In 2003, the nation’s 238,000 confined feeding operations (CAFOs) produced 500 million tons of manure. (//wikipedia.org//) Other environmental impacts of factory farming can include: deforestation for animal feed production, unsustainable use of water for feed-crops (including groundwater extraction), pollution of soil, water and air by nitrogen and phosphorus from fertilizer, land degradation (reduced fertility, soil compaction, increased salinity, desertification), loss of [|biodiversity], worldwide reduction of [|genetic diversity] of livestock and loss of traditional breeds, and species [|extinctions] due to livestock-related habitat destruction (especially feed-cropping). (//CDC//) At the Spam factory 435 cans of Spam are produced every minute. In 2 hours, 66,000 cans of Spam are packaged. (//Spam: A Biography//) From an energy consumption perspective this is an extremely high energy way of producing meat. Hormel has plans to build a LEED standard factory which will produce microwavable dinners, but no such plan can be seen for reducing energy consumption. The company, however, has pledged to reduce the waste it produces and focus more on recycling.

<span style="color: rgb(0, 128, 0);">SOCIETAL <span style="color: rgb(0, 128, 0); font-family: 'Times New Roman',Times,serif;"> The first assumption is that industrial pork production has a similar or greater economic impact than that of the same level of production by independent producers. A study done at the University of Missouri found that corporate contract production displaced three times as many jobs as it created. Independent producers have more direct economic impact than large-scale farm operations. A Virginia Technical Institute study found that independent producers with the same level of production create 10% more jobs, a 20% larger increase in local retail sales and a 37% larger increase in local per capita income. Clearly, there is something to be said for the independent farm producer//.( John Crabtree, Center for Rural Affairs//)


 * Food Safety **

Like any food, Spam has food safety issues that need to be recognized. Spam is sold in a can, meaning that it has to go through the canning process. During this stage, the cans already full of the ingredients go into a massive hydrostatic cooker. This cooker is six stories tall and holds a total of 66,000 cans of Spam at one time (Answers.com). The canning process is a critical step to ensure the meat is preserved; the cans are heated in extremely hot water until bacteria is killed (howstuffworks.com). This hydrostatic cooker is equipped with an alarm that goes off if the computer detects a problem with the batch. At this point the staff at Hormel will have three minutes to resolve the problem, before the batch becomes questionable (spam.com) If the cans are not completely sterile the Spam will spoil because the bacteria will produce harmful toxins as a result of not being properly heated. The whole purpose of the canning is to create an oxygen free environment that will not support the growth of bacteria. The process is taken so seriously because improperly canned meat can cause serious food-borne illness such as botulism (Canada Food Inspection Agency). Botulism is frequently fatal, but can include symptoms such as vertigo, double vision, difficulty swallowing/speaking/breathing, muscle weakness, gastrointestinal symptoms and respiratory paralysis (Food Safety Manual, pg 75). The USDA requires the cans to be left at the plant for ten days after they are canned. Before Spam can be shipped, one in ever thousand cans undergoes a wide range of tests, including the heat test to make sure the can does not bulge or show any other signs of improper cooking (answers.com).

Spam consists of ham, pork, water, sugar, salt, potato starch and sodium nitrite (spam.com). We all know that too much sugar and salt can attribute to health complications such as diabetes, cardiovascular disease and obesity, but what about sodium nitrite? Sodium nitrite is used as a preservative, most commonly in processed meats. It stops the meat from turning gray, helps to develop cured meat flavour, reduces odor and also inhibits botulism to some degree. When sodium nitrite is consumed, it reacts with stomach acid to produce nitrosamines, which have been discovered to be cancer causing in animals who consume large doses. A study was done by the University of Hawaii focusing on the consumption of processed meats in general and found that people who consumed large amounts of processed meat such as Spam, were 67 percent more likely to develop [|pancreatic cancer]. (howstuffworks.com :Spam) Debate stills exists whether or not sodium nitrite causes cancer in humans, however it is recommended that children and pregnant women should avoid this additive (Food Safety Additives). Spam and other processed meats consist of very little sodium nitrite in comparison to a fatal dosage which is said to be 22 to 23 milligrams per kilogram of body weight. The USDA is responsible for monitoring the amount of sodium nitrite in which meat processors like Hormel use, to ensure it does not exceed 200 parts per million (howstuffworks.com :Spam). The USDA recommends avoiding sodium nitrite as it is often found in foods that have a low nutritional value (Food Safety Additives).

Spam can be stored safely in a pantry or a cool, dry cupboard up until the “best by” date on the bottom of the can. Avoid storing Spam in a wet or warm place, such as in direct sunlight. Cans in general should never be placed in a refrigerator for a long period of time because condensation can build up and cause the can to rust. Improper storage will result in spoiled meat, especially if the can becomes dinted, rusted, swollen or begins to leak (GMA). Once a can of Spam is opened bacteria enters, so the meat needs to be consumed soon after. Spam that is kept in the “danger zone” (at a temperature between four and sixty degrees Celsius) for more then two hours is no longer safe to consume (Food Safe Manual, pg 14). Instead to slow down the growth of microbes, such as bacteria, Spam needs to be removed from the can and eaten immediately or put into a covered, nonmetallic container and place into the fridge. The refrigerated leftovers should be consumed within two days to prevent food-borne illness caused by the growth of harmful bacteria. Spam is a fully cooked meat product, although many people prefer to warm it up before consuming. If the meat is reheated it should be either eaten right away or stored in the fridge within two hours after cooking. Clostridium perfringen is an illness that is associated with cooked meat that is handled improperly (Canada Inspection Agency). Improper handling includes such things as inadequate refrigeration/cooling, holding food at a warm temperature or preparing food several hours before serving (Food Safety Manual, pg 3). Abdominal pain and diarrhea are common symptoms of clostridium perfringen (Food Safety Manual, pg 75). ** Spam in the Marketplace **

Spam has been widely recognized in the market place for over seventy years. The creator of Spam, Jay Hormel first produced his product in 1937, as a way to turn previously discarded pork shoulder meat into something usable (answers.com). He originally called it Spiced Ham, however decided soon after to hold a contest to rename his product. An actor from New York, named Kenneth Daigneau, came up with the name Spam and received $100 prize money (spam.com). Spam gained rapid popularity as it became know for its convenience, great taste and low price. During WW2, 15 million cans a week were sent overseas and Spam became a staple food for fighting soldiers (Hormel Foods: Spam). Spam has changed over time to meet the demands of a fluid market. The can has been updated various times and of course the price has changed to reflect the changing value of money. Hormel Foods has also expanded from the original Spam to many more variations, some of which include: Spam lite, Spam low sodium, Spam Hot and Spicy and Spam spread. With these variations, Hormel has broadened how people serve Spam from cold to hot, or as a breakfast, lunch or dinner meal. Spam acts as a source of protein and fits into the meat and meat alternatives category on the Canadian Food Guide. Although Spam has undergone changes, one thing still remains the same; its convenience. First it can be purchased in two different sizes, standard size, which is twelve ounces and classic convenience size, which is smaller, at seven ounce. The classic convenience size is perfect for feeding one or two people, while the standard size is enough meat for a family meal. This product is not available super sized. A can of Spam can be used as an alternative when fresh meat is unavailable, as it will easily transport without spoiling. Although Spam is not the best source for daily protein (as we started in the nutritional analysis) it can be good to keep a few cans on hand in case of an emergency. Today Spam is “distributed in 41 countries and trademarked in more than 100 countries on 6 continents” (Hormel Foods: Spam). It is a staple item in many homes, especially in times of war and recession. With the recent market crash, people have turned to Spam more than ever before as an inexpensive meat alternative. Since people are eating less at restaurants they are looking for that same quick convenient meal at home. In Austin, Minnesota employees of Hormel Foods Corporation Plant are experiencing such a demand for their product that they are producing 149,950 cans of Spam on the day shift alone! Thankfully the plant also has its own slaughter house which butchers 19,000 hogs a day. (Andrew Martin, 2008) From this recent market crash, Spam’s sales worldwide are growing by the double digits. Hormel continues to offer customers convenience, quality and good taste as more than 122 million cans are sold worldwide with the U.S. consuming the most at 90 million cans (Spam.com). In Conclusion, Spam should not be consumed on a regular basis due to its low nutritional value and high fat/sodium content. In comparison to its two competitors, Holiday Luncheon Meat and Swift Prem, Spam is the worst option out of the three as it contains more calories, fat, sodium and less iron. With this in mind however, fresh pork is the best option for a person who is looking to obtain meat protein. Although Spam is thought of as a cheap alternative to fresh meat, there are other options that one can choose. On one American website, the price per unit of Spam and other meat and alternatives were given to show how expensive Spam actually is. For example: Spam is $3.20/ lb, boneless skinless chicken breast $2.00/lb, 1 dozen jumbo eggs $1.29, 18oz jar of peanut butter is $0.20/ oz which is about the same for Spam.
 * Conclusion **

**__References__**

Answer.com.(n.d.) //Hormel Profile: Hormel Food Corporation.// [Wiki]. Retrieved June 28, 2009, from http://www.answers.com/topic/hormel-foods-corporation Answer.com.(n.d.) //Spam// [Wiki]. Retrieved June 28, 2009, from http://www.answers.com/topic/spam-1 Barkema, Alan; Cook, Michael L.(1993). //The Changing// //U.S.// //Pork Industry: A Dilemma for Public Policy//. Retrieved June 18, 2009, from Federal Reserve Bank of Kansas City. Website: http://www.kansascityfed.org/PUBLICAT/EconRev/EconRevArchive/1993/2q93BARK.pdf Canadian Food Inspection Agency (n.d.) [Government Website] Retrieved June 28, 2009, from http://www.inspection.gc.ca/ Center for Disease Control and Prevention (n.d). //Concentrated Animal Feeding Operations (CAFOs).// [Health Organization Website]Retrieved June 29, 2009 from http://www.cdc.gov/cafos/about.htm Crabtree, J. 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