Sarah Showalter is the director of consumer and business insights for the National Pork Board. She implements consumer-focused, producer-led strategy by leading qualitative and quantitative research to answer business questions and identify opportunities. Prior to her role at NPB, Showalter attended Iowa State University and has experience in developing strategic insights through research at Circana (formerly IRI), Conagra Brands and Hallmark Cards, Inc.
Chad Groves is the President and Chief Executive Officer of Seaboard Foods LLC, the pork segment of Seaboard Corporation — a Fortune 300 agribusiness with over a century of history. Seaboard Foods is an integrated pork processor marketing 7.2 million hogs annually from its 330,000 sows, and markets and sells premium pork under the iconic Prairie Fresh® brand. In this role, Groves leads the full scope of the business — spanning live operations, processing, sales, sustainability, supply chain and innovation — with a relentless commitment to bringing excellence to the table.
Groves is a recognized voice on the future of the U.S. protein industry — from consumer demand and trade policy to sustainability and supply chain innovation. As CEO of Seaboard Foods, President of the National Pork Board and an Executive Board Member of the Meat Institute, he has been vocal about the importance of engaging younger generations with the fresh pork category, viewing their affinity for bacon, sausage, and ham as a gateway to broader pork consumption. He has spoken at the national level on long-term demand strategy, describing targeted investment in consumer engagement as “not an investment for next year — this is an investment into the next 25 years of pork production and beyond.”
What can you expect to learn from this episode of Popular Pig?
How consumer insights can uncover new opportunities to make pork more relevant and convenient.
Why pork innovation starts with understanding how people shop, cook, and build meals today.
How younger consumers are shaping new flavors, formats, and ways pork shows up at mealtime.
Why retailers can make pork easier to shop by connecting cuts to complete meal ideas.
How stronger pork demand can create value across the supply chain and back to producers.
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